This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.
- In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
- Bring to a boil and then reduce heat.
- Cover and simmer 10 minutes.
- Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
- Measure 2 cups liquid.
- Discard pulp.
- In 4-quart kettle combine the 2 cups liquid and the sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin and if using, add the whole hot peppers.
- Return to a full rolling boil; boil 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
- Wipe rims, adjust lids.
- Process in boiling water bath for 5 minutes.
- Cool on wire rack.
- Jelly may require 2 to 3 days to set.
Very good not as hot as I thought it was going to be
Surprisingly wonderful jelly! Great served with cream cheese on crackers. It was a real hit as a "neighbor gift" at Christmas. This is really a "do again" every year.
This is really good jelly. I got about 5 and 2/3 half pint jars. I wanted it hot so I did not take the seeds out of the peppers when boiling for the first time and I think the heat is just right. I am letting the jars cool upside down in hopes that when I turn them back over the whole pepper will stay at the bottom of the jar for presentation reasons. Crossing my fingers and hoping this works. Thanks for the recipe!