Hot pepper jelly is one of the greatest appetizers you can bring to your next pot luck dinner or Holiday gathering. Paired with goat cheese (or cream cheese) and some crackers, this recipe will have your friends and family begging for more. It is a rather simplified version of some of the other recipes I have tried but it is just as delicious.
Ingredients
- 12 oz assorted bell peppers (Approximately 3 peppers)
- Approximately 8 Jalapenos (or any hot pepper – chile or cayenne peppers also work well)
- 2 cups apple cider vinegar (you can substitute with white vinegar if needed)
- 3 cups sugar
- 1-2 box(s) (1.75 oz per box) of no sugar needed pectin. The original recipe I follow calls for 1 box and many people have had success with this. I had to use 2 boxes to get my jelly to set properly. You will have to see what works best for you.
Instructions
1.) Wash and chop the bell peppers. Remove core and seeds and finely mince the bell peppers (either by hand or in a food processor). If you are using a food processor I recommend the pulse setting so they don’t get too liquidy.
2.) Wash the jalapenos and cut off the stem end. I leave the seeds in, in order to get a spicy jelly. If you want a mild jelly then remove the seeds. Finely mince (by hand or in food processor). If you are using a food processor be careful opening the lid as the fumes may be strong.
3.) Put the peppers, vinegar, and sugar into a pot and bring to a boil (Until you see lots of bubbling and foam). I recommend using a wide pot (rather than a deep pot) when making jelly so the heat will be more evenly distributed.
4.) Add the pectin. Boil, stirring, for one minute. Pectin is a tricky ingredient to work with. If underheated, it will not activate the chemical reaction that sets the jelly properly. But if overheated, it will destroy the pectin and will not set correctly. Try to be as precise as possible with this step.
5.) Scoop the hot liquid into clean jars. If you wish to preserve your jelly for long term shelf storage, then can your jelly for 5 minutes in a boiling water bath (no longer than 5 minutes or it will start to destroy the pectin). If you do not wish to preserve your jelly for long term storage, then let cool on the counter before capping and placing the jars in the fridge. The jelly may take 24-48 hours to set so try not to disturb it too much during this time.
6.) Serve with goat cheese, cream cheese, and some crackers! It also makes for a great topping on toast or bagels!
