Can You Stand the Heat? Hot Pepper Jelly Coming Right Up!

I had a fabulous day with my husband in the kitchen.  Every once in awhile we’ll just make a bunch of stuff which means good things for upcoming posts!  The first thing we made was hot pepper jelly.  It’s that time of year where our peppers are bursting with hot and sweet.  And it is also a jelly that is very easy and fast to make.

The recipe calls for mostly sweet peppers but as this is supposed to be hot pepper jelly I ignore that and just make sure I have 4 cups total of peppers.  The guide I use came from allrecipes.com.  It only called for 1/4 cup of hot peppers!  You have to have some zing in this.

Hot pepper jelly 1 2013

I grabbed poblano, hot wax, and jalapeno peppers as well as a few bell peppers.  I chopped them and then let them drain for a bit.  You don’t want this overly watery.

Hot pepper jelly 2 2013

In a saucepan add the peppers, 1 cup apple cider vinegar, and 1.5 oz of pectin.  As you cook this if you need more pectin add a bit more.  I found this amount to work for these peppers.

Hot pepper jelly 3 2013

Stir well then bring to a simmer.  I have it simmer while the water for the jars is coming to a boil.  It allows the flavours of the peppers to come out nicely.

Hot pepper jelly 5 2013

Bring it to a boil then add 5 cups of sugar.  Sounds like an insane amount doesn’t it.  But it works.  But because of all the sugar I definitely want some heat to come through with the hot peppers.

Hot pepper jelly 6 2013

Keep stirring as the sugar blends in.  Then bring it to a boil for about a minute or so.

Hot pepper jelly 7 2013

Can in the jars after you sterelise them.  Then boil for 5 minutes.  Allow to cool.

Hot pepper jelly 8 2013

It is lovely on some nice aged cheddar.

Hot pepper jelly 9 2013

Enjoy!  🙂

 

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16 thoughts on “Can You Stand the Heat? Hot Pepper Jelly Coming Right Up!

  1. Love it!!!! If you take some dry reds, add it to what you have, throw in some orange juice, puree it and cook it down to a think glaze like consistency, you get the very best orange chile glaze imaginable. 🙂 Goes great with pork, chicken, or fish.

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