In the Sausage and Apples post, I mentioned that I had made Hot Pepper Jelly at my CSA’s canning class. I forgot to post it at the time (actually, not sure I had started the blog then), so I’m including the info here. This is a bit larger recipe than the one included in Simply in Season, but we did it as a group. If you’re going to can, I highly recommend doing it with a friend or several–it’s much more fun!
Jalapeno Jelly—Amy Sherman’s recipe
1 lb jalapeno/mixed peppers
2 cups cider vinegar, divided (use half in food processor with peppers, half in cooking pot)
6 cups sugar 2 pouches liquid pectin (buy at Meijers in 2 pouch boxes)
Wash and drain the peppers. Remove the seeds, and puree in food processor with 1 cup vinegar.
Combine puree, 1 cup vinegar and sugar in a stockpot.
Bring to a boil, stir constantly for ten minutes.
Stir in liquid pectin, return to a boil.
Boil hard for 1 minute. Remove from heat. Skim any foam. Ladle hot jelly into prepared jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in a boiling water bath. Alternatively, refrigerate jelly for up to a month.
NOTE from Anja (our CSA owner): I’m sure you are as shocked as I was initially upon reading how much sugar goes into this recipe; however, to make hot peppers into a sweet/sour jelly, you’re going to need at lot of sugar! Think of this as a holiday treat: pour it over a block of cream cheese to serve with crackers for a party, or tie a red ribbon around the half-pint jars, and give as a Christmas present. I haven’t met anyone yet who didn’t love this jelly!
You may also like:
Awesome! My husband would love this!