Saturday, July 20, 2013

Hot pepper jelly recipe

pepper jelly
(Photo credit: Joelk75)
Hot pepper jelly was one of things that was always in our refrigerator when I was a kid, but I always shunned it because it was "weird". Now that I'm older and my tastes have changed dramatically, I welcome this spicy spread when paired with cream cheese and crackers as an appetizer or snack.

1 3/4 cup seeded, finely chopped red pepper
1 3/4 cup seeded, finely chopped green pepper
1/2 cup seeded. finely chopped jalapeno pepper
1 cup apple cider vinegar
2 (1.75 ounce) packages pectin
5 cups sugar

Wash and sterilize 6 (8 ounce) jars. Drain well before filling. Fill a large pot with water and bring to a boil. Add all peppers to a medium size pot and pour in vinegar. Add the pectin and bring to a rolling boil, stirring constantly. Once the mixture is boiling, stir in sugar, and bring back to a rolling boil and boil for a full minute. The mixture may begin to foam, skim it off with a spoon. Remove from heat and fill the sterilized to 1/4 inch below the top. Cover with the flat lids and screw the bands on tightly. Using tongs, place the jars gently into the pot of hot water. All of the jars should be fully immersed. Bring back to a boil then process the jelly for 10-12 minutes. Remove the jars from the water with tongs and place upright on a towel and allow to cool completely and for the jars to seal. As the jars seal, you will begin to hear loud pops, let them continue to sit, untouched, until completely cooled. If the lids are sunken and have no give, they are sealed. If they have some give, they did not seal completely. Store these jars in the refrigerator. Unsealed jars can be held in the refrigerator for several weeks, sealed cars can be stored up to a year in a cool, dry location.

Cook's Notes: you can use whatever peppers you wish in the recipe and in the quantity you like so long as there are 4 cups total of diced peppers.
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