Easiest Ever Hot Pepper Jelly
I don’t know about you, but toward the end of my summer I end up with more peppers in my garden than I know what to do with. By this time I have prepared peppers every way possible. For the sake of not sounding like Forest Gump when he described the 100 different ways you can cook shrimp I will spare you the 100 different ways I have used peppers. As tradition has it, fall seems to mark the time that I begin making my famous Hot Pepper Jelly! I have lists of people asking for it every year. It’s easiest enough for anyone to make, and the truly kitchen challenged.
Homemade Hot Pepper Jelly
Finely chop and mix together over high heat in a large wide stock pot:
- 4 cups of red, yellow and green bell peppers
- 1/4 cup of jalapeño and cayenne peppers (I add the cayenne for a little extra heat and color)
- 1.75 ounces of powder pectin
Once all comes to a boil add 5 cups of sugar and boil for one minute longer. Remove from het and skim off foam.
Ladle into sterilized canning jars, place jars back into hot water (water should completely cover jars) and boil for 5 minutes. Allow to cool.
Top over a block of cream cheese or brie cheese and eat with crackers. Smother your pork tenderloin, ham or add it to a chicken stir fry. Use it as a dipping sauce for grilled chicken or chicken tenders.