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
3 bell peppers (one each of red, yellow and green) chopped into
10 fresh, medium jalapeño peppers, chopped into 1/8-inch
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
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.