Food: Hot Pepper Jelly

Hot Pepper Jelly

With summer finally behind us (to the relief of everyone down here in the South), I have returned to my kitchen. While the local farmers markets still have peppers, I always make a few batches of hot pepper jelly to put away for the upcoming holiday season. I enjoy hot pepper jelly over warmed, softened cream cheese served with crackers, as a simple advertiser or snack. Hot pepper jelly is also a great glaze for baked ham and baked/grilled chicken. An added bonus, it also makes a wonderful stocking stuffer or holiday basket gift.

Hot Pepper Jelly (makes about 8-12 half pint jars)

  *  1 1/2 cups finely chopped peppers (I use a mix of bell pepper and hot peppers and process
       them in a food processor)
  * 2 1/4 cups apple cider vinegar
  * 9 cups sugar
  * 6 oz liquid pectin

Prepare jars for canning: boil in a large pot for 10-15 minutes, then remove to a clean rack/towel to dry. Once dry, have jars ready to add jelly mixture.

Place chopped peppers, vinegar, and sugar in a pot. Bring to a boil over medium/low heat.  When mixture reaches a rolling boil, remove from heat and add liquid pectin. Working quickly, pour into prepared jars.

Wipe the mouths of the jars with a clean cloth, to ensure a good seal. Place lids upon jars. Place jars into prepared water-bath canner. Process jars in water-bath canner for 10-15 minutes. Remove from canner, allowing jars to fully set (usually overnight).