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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hot Pepper Jelly Recipe

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This recipe for Hot Pepper Jelly is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. hot peppers (Jalapenos or habaneros make flavorful jelly)
1-2 bell peppers (green if you want the jelly to be green, or red if you want it to be red.)
2 c. cider vinegar
6 c. sugar
2 3 oz packages liquid pectin
food coloring (optional)
Directions:
Directions:
Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES). Combine puree 1 cup vinegar and sugar in a large saucepan. Bring to a boil and boil for 10 minutes stirring constantly. Stir in pectin stirring while boiling hard for 1 minute. Remove from stove and skim foam.

Stir in food coloring till eye appealing, or skip if you like as is. Ladle hot jelly into clean hot jars,leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water canner.
Personal Notes:
Personal Notes:
I make jalapeno jelly green, and the much hotter habanero jelly red. It tastes fabulous placed on cream cheese on crackers.

 

 

 

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