I had a fabulous day with my husband in the kitchen. Every once in awhile we’ll just make a bunch of stuff which means good things for upcoming posts! The first thing we made was hot pepper jelly. It’s that time of year where our peppers are bursting with hot and sweet. And it is also a jelly that is very easy and fast to make.
The recipe calls for mostly sweet peppers but as this is supposed to be hot pepper jelly I ignore that and just make sure I have 4 cups total of peppers. The guide I use came from allrecipes.com. It only called for 1/4 cup of hot peppers! You have to have some zing in this.
I grabbed poblano, hot wax, and jalapeno peppers as well as a few bell peppers. I chopped them and then let them drain for a bit. You don’t want this overly watery.
In a saucepan add the peppers, 1 cup apple cider vinegar, and 1.5 oz of pectin. As you cook this if you need more pectin add a bit more. I found this amount to work for these peppers.
Stir well then bring to a simmer. I have it simmer while the water for the jars is coming to a boil. It allows the flavours of the peppers to come out nicely.
Bring it to a boil then add 5 cups of sugar. Sounds like an insane amount doesn’t it. But it works. But because of all the sugar I definitely want some heat to come through with the hot peppers.
Keep stirring as the sugar blends in. Then bring it to a boil for about a minute or so.
Can in the jars after you sterelise them. Then boil for 5 minutes. Allow to cool.
It is lovely on some nice aged cheddar.