A Great Recipe for Pepper jelly

Spicy hot pepper jelly

Habanero

This weekend I had some friends over and we ate some of my wife’s pepper jelly.  It got rave reviews. So I decided to share the information and got her to write up her recipes.  Try it you will like it.

Howard

I had so much fun making this jelly.  I made two different batches. For one of them, I followed the recipe and then decide to make one of my own.  Our son usually buys bottles of pepper jelly when we go to Oregon.  They serve it over cream cheese with crackers and it is a nice treat. The one thing they always complained about was it was never hot enough. He did find a Habanero jelly recently but is always looking for hotter. I have to admit that I don’t do hot, so I didn’t taste any of this batch of pepper jelly. (My thumb is just now getting cool down from taking the seeds out)

Anyways I made two kinds.  The green one was made with12 jalapeno peppers and the red one was made with 6 red bell peppers and ½ pound of habanero peppers.  I used all the jalapeno  pepper with no straining. The red one I didn’t strain the juice and left the bell pepper and habanero bits in it.

They tried the red one since it was suppose to be hot; their comment was, the flavor was great, but it wasn’t really hot. Now am on the search for hotter peppers and I may even go to an oriental market and see what hot peppers they have. I know that Thai food is hot and of course habaneros, but I am on the prowl for hotter

If you have any ideas out there, pass them along. I will teach these guys to yell uncle.

Here is the recipe I used for the green batch.

  • Puree 12 Jalapeno peppers with one cup of apple cider vinegar.
  • Combine puree with an additional cup of vinegar and six cups of sugar.
  • Add one package of liquid pectin
  • Bring it to a boil for 10 minutes.
  • Add a second package of liquid pectin.
  • Bring to a hard boil for one minute
  • Do not strain
  • Ladle it into hot jars
  • Put lids on and place in water bath canner
  • Boil for 10 minutes

Here is the recipe for the red batch

  • Puree 6 bell peppers and the ½ pound of habaneros with 1 cups of white vinegar
  • Combine puree with one cup of vinegar and 10 cups of sugar
  • Add 2 packages of liquid pectin
  • Bring to a hard boil for ten minutes
  • Add 2 packages of liquid pectin
  • Bring to a hard boil for one minute
  • Do not strain
  • Ladle it into hot jars
  • Put lids on and place in water bath canner
  • Boil for 10 minutes

If anyone has any recipes they would like to share, you know what I am looking for hot, hotter and hottest.

Preparedness Mom

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