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This is one of the best reasons to have a garden, even if it’s only in a pot on your deck or patio. My garden was so lovely last year and while we enjoyed the tomatoes, cucumbers and zucchini, the jalapenos and serrano chiles were some of my favorite garden fare. We used them in many of our favorite dishes, but this recipe is the top of our list and is always a hit wherever I take it. I have even used it as an ingredient in other recipes. It was THE critical element in some delicious pinwheel sandwiches we made for our senior’s graduation reception, last weekend. (That recipe will be coming soon.) I hope you enjoy this jelly as much as our family.
Hot Pepper Jelly with Crackers and Cream Cheese
Hot Pepper Jelly
Yield: (6) ½ pint jars
[I have easily doubled this to make 6 pints or (12) ½ pints.]
Ingredients:
- 2/3 c. hot peppers ( I used jalapenos and serranos)
- 1 bell pepper (red or green depending on the color of jelly you want)
- 1 ½ c. white vinegar
- 6 c. sugar
- 1 (8 oz) bottle of liquid pectin or 2 (3 oz) packets (Can be any brand . Just needs to be at least 6 oz. of liquid pectin.)
- 1 t. red or green food coloring
[We like spicy, so I chop these, seeds, veins and all. You can remove the veins and seeds for milder spice. Please, wash hands thoroughly and use special care when handling hot peppers.]
Directions:
Chop peppers and put in blender with vinegar. Blend well and pour into large boiler. Add sugar and mix well. Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat and strain through sieve or cheesecloth. Return liquid to pan and bring to a boil.
Boil for 5 minutes. Remove from heat.
Add pectin and food coloring, stirring quickly. When pectin is thoroughly mixed in ladle the jelly into sterilized jars.
Fill 6 (½ pint) jars 1/4 inch from rim. Wipe edges of rims clean and hand tighten lids on the jars.
Process in water bath for five minutes. (Be sure to check a reliable canning resource, like the Ball Blue Book Guide to Preserving, for the correct timing of the canning process at your location’s elevation.)
This post is linked to Grocery Cart Challenge and Vegetarian Foodie Fridays.
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Hot pepper jelly is something I’ve always wanted to know how to make. I assume you can leave out the food colouring if you want? Thanks for this! And hey, I’ve just started a Vegetarian Foodie Fridays meme and would love if you considered joining me by linking today. Thanks!
Melodie, you can definitely leave out the food coloring. Can’t wait to visit your blog! Thanks for stopping by!
[...] This post was mentioned on Twitter by Busy at Home. Busy at Home said: New Recipe: Hot Pepper Jelly! http://ow.ly/1IcCc [...]
I’ve never tried pepper jelly. I will have to make this!
You’ll love it, Paula. It’s so simple and versatile as a snack, recipe ingredient or even a well-received hostess gift.
Your hot pepper jelly looks just beautiful! It sounds very tasty too – thanks for sharing the recipe!
Thanks so much, April!
This recipe looks wonderful! I’ve got a ton of hot peppers of different varieties growing in my garden right now. I’ll have to try this – thanks for sharing!
I hope you and your family enjoy it as much as we do, Susan. Thanks for stopping by!
[...] I bought the Four Cheese variety and enjoyed them plain and also slathered with some of my homemade Hot Pepper Jelly. I can also imagine this four cheese variety spread with a thin layer of pizza sauce, some sliced [...]
I just made 6 jars of pepper jelly and it turned out great! Liquid pectin is the way to go!!
Woohoo! I’m so glad it turned out well.