Prep 30 mins
Cook 6 mins
I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.
- 1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
- 1 red bell peppers or 1 green bell pepper, chopped
- 1⁄4-1⁄2 cup chopped garlic, to taste
- 1 1⁄2 cups white vinegar
- 6 cups sugar
- 1 -2 packet liquid Certo (or other liquid pectin)
- I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
- Leave them boiling slightly till you are ready for them.
- Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
- Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
- Bring to a boil, stirring often.
- Boil for 5- 6 minutes.
- Remove from heat and add Certo and stir.
- Pour into 1/2 pint jars.
- As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
- Leave them on the counter for a while to finish sealing.
- If you notice the peppers settling just give the jar a little shake every once in a while.
- After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
- **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
Fabulous flavor - the perfect balance of sweet & hot/spicy - and the directions were perfect for a first-time canner/jelly-maker! I used a red bell pepper, the full 1/2 cup of garlic, & a mix of jalapenos, 1 poblano, 1 habanero. I left the seeds on 2 jalapenos & de-seeded the rest. Chopped thru the food processor quickly. I used 1 packet of Certo, & it gelled perfectly. I plan to add these to Christmas gifts this year :) Thanks, Riff!!
Deseeded the jalapenos otherwise this would be the mother of all fire stations. Makes for perfect hostess gifts.
Great recipe. Made it twice now. The 2nd time, I omitted the bell peppers and added more hot peppers instead. The hot peppers were minced in a "Magic Bullet". Made for a much spicier jelly. Great for basting chicken and as I found out last night, great with brie cheese.