Hot Pepper Jelly Recipe

Image by Grit.com.

From jalapeño relish to spicy pimento cheese, foods are popping up all over in grocery stores and farmer's markets alike that are hot, hot, hot. We love spicy food for breakfast, lunch, dinner or a snack. Today we have a great recipe for hot pepper jelly.

For this recipe, you will want to keep the seeds in the serrano peppers. For all the other peppers, keeping seeds is optional. Keep in mind that the pepper seeds hold a lot of heat. Don't go overboard or you will be burning up!

Here's what you will need:

10 plump serrano peppers, sliced 1/8-inch thick (include seeds)

3 bell peppers (one each of red, yellow and green) chopped into 1/8-inch cubes

10 fresh, medium jalapeño peppers, chopped into 1/8-inch cubes

3 medium habaneros, chopped into 1/8-inch cubes

2 medium Anaheim peppers, chopped into 1/8-inch cubes 

1 cup vinegar

1 cup water

1 box powdered pectin

5 cups sugar

 

In large pan, combine all peppers with vinegar, water and pectin.

Bring all to boil, stirring constantly.

Add sugar and return to boil.

Maintain rolling boil for 5 minutes. Stir regularly.

Remove from heat and stir until foam is reabsorbed.

Pack into clean 8-ounce jars.

Wipe rims of jars with clean, wet cloth.

Seal and process in hot water bath or pressure cooker.

This will make approximately 10 to 12 jars.

 

For more sweet recipes including blueberry jam, fig jam and raspberry jam, visit Grit.com.

And check out some great information on selling your own jellies and jams at your local farmer's market.

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