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
Yield: (6) ½ pint jars
[I have easily doubled this to make 6 pints or (12) ½ pints.]
- 2/3 c. hot peppers ( I used jalapenos and serranos)
[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.]
- 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
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.