Hot. Pepper. Jelly.
I saw this recipe in one of my cookbooks and went "ew." I saw it again in a different cookbook at the library and became curious. THEN I saw it on the back of the pectin box when I went to the store. With an abundance of peppers and a good sense of humor, I decided to try it. What's the harm?
It's WONDERFUL stuff, so you know. And attractive to boot. We've already eaten an entire jar (half-pint) with crackers and cream cheese. I fully intend on making more soon for my Christmas baskets.
Here's the recipe:
- 6 jalapanos, chopped. Remove seeds if heat is a problem. I removed about 1/2, left about 1/2.
- 1 cup white vinegar. The recipe called for CIDER vinegar but I didn't have any, and didn't miss it either.
- 3 cups sugar
- 1 packet liquid fruit pectin
Put the peppers in the blender with 1/2 c vinegar. Blend until smooth. You can see in the picture that I left mine kinda chunky for visuals -- do as you please.
Pour the pepper mixture into a pot and add the rest of the vinegar. Add the sugar. Boil for 10 minutes, stirring frequently. At this point, I added a few drops of green food coloring to brighten the color. The peppers make it a kinda pea-soup green and I wanted gemstones!
After 10 minutes, remove from heat. Stir in pectin. Return to heat and boil hard 1min. Fill and seal jars -- 1/4 in headspace, 10 min processing in a hot water canner. Makes about 3 cups of jelly.