Imagine your rock star status when you serve homemade hot pepper jelly made with home grown peppers. No one will have to know how effortless it was. The Jalapeno plant practically grows itself and this jelly is super easy to prepare.
- 2, 3oz. liquid pectin
- 10-15 jalapenos, seeded
- 2 cups apple cider vinegar
- 1 red bell pepper
- 1 tsp. salt
- 5 cups sugar
When working with hot peppers it's always wise to wear gloves. The oils are hard to wash off your hands so you can still suffer the consequences long after you've done with the peppers.
Wash, core and seed the hot peppers and the red pepper. Place in a food processor and pulse until pureed.
Transfer the peppers to a large, nonreactive saucepan. Add the vinegar, sugar, and salt.
Bring the mixture to a boil, stirring constantly. Continue to stir and boil until salt and sugar dissolve, about 10 minutes. Skim the film off the top as needed.
Add the pectin and boil for another minute.
Pour the jelly into sterile canning jars leaving about ¼ inch headspace. The jars should be warm so the hot jelly won't crack the glass. Wipe off any jelly on the rim, drop on a lid and secure the screw band just until finger tight. Process the jars in a hot water bath for 10 minutes.
A 1/4 teaspoon of butter adding at the same time as the vinegar, sugar and salt will help reduce foaming.
Store in the refrigerator after opening.
Time to prepare: 1 hour, 30 minutes.
This recipe is vegetarian.
Serves 6 half-pint jars.