May 23, 2009

Hot Pepper Jelly

Do I have any canners out there? I love to can and anything that can be canned, gets canned, around here. Ok, I draw the line at pig's feet but we don't have pigs (yet) so I don't have anything to worry about. This is a little recipe that I got from my cousin. She had some of this stuff mixed with cream cheese and served as a dip at a birthday party I attended. I said, I have to know where you go this stuff. She opened her cabinet, and lo and behold, there were about 30 little jelly jars full of hot pepper jelly, some red and some green! They were beautiful (and very Christmasy!) She said, "I made it! Want the recipe?" Well, heck yes, of course, I want the recipe! So, I now have a bunch of little green jelly jars full of goodness in my pantry. I didn't grow any red peppers last year so I didn't can any red jars, but that will change this year. Anyway, on to the recipe! And don't forget, it makes an awesome dip when mixed with cream cheese and served with Ritz cracker or (my favorite) Frito's!

It would also be so cute to tie a ribbon on a red jar and a green jar, stick them in a little basket and give them as a Christmas present with the recipe attached.

This recipe is not very "hot". You can adjust the jalapenos to your liking.

Hot Pepper Jelly
3/4 c. bell pepper (green or red, your choice)
1/4 c. jalapeno peppers
1 1/2 c. apple cider vinegar
6 c. sugar
1 (4-oz) pkg. Certo
4 drops food coloring (green or red)

Very finely chop peppers (food processor works great for this). Mix peppers, sugar and vinegar in a large saucepan on medium/low heat. Bring to a rolling boil. Remove from heat. I usually very quickly skim some of the pepper peeling pieces from the top at this point. It makes the jelly prettier. Add Certo and food coloring. Stir until jelly starts to thicken. Pour into hot, sterilized jars and seal. Process them in a hot water bath for 10 minutes.

5 comments:

Steph said...

Hi! Thanks for following my blog! I got a pressure canner last year for my birthday, and a boiling water canner for Christmas, so this will be my first year to can stuff. I hope I don't blow up the kitchen, lol.

KentuckyFarmGirl said...

You will do fine and I bet you will really enjoy it. I need to take a pic of my fruit closet (that's what my Granny always called where she stored her canned stuff). I need to replenish my tomato supply this year. I have used a lot of quarts in homemade vegetable soup and chili this year. I planted 35 tomato plants. I'll have tomatoes coming out of my ears!

frugalmom said...

I am so gonna try this this year. I planted like 14 red pepper plants...so Im thinking I should have enough! I love the idea to mix it with cream cheese. Yum!

Buttercream Dreams, LLC said...

Hi...wanted to ask if you seeded or took the veins out before chopping the jalapenos?

Anxious to try the recipe...looks really yummy!

The Redneck Princess said...

I am going to try this out today :) I have so many peppers this year, and I am not sure the first batch I made came out thick enough, though I have had it before and I think it was a bit runny. I will let you know how it goes!! Thanks for the recipe.

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