So far this year we've canned 6 kinds of salsa, a batch of peaches, and Garlicky green beans. While the canning materials were out we decided to use up the hot peppers and try a new recipe- hot pepper jelly.
What do you do with it, you ask? It can be used on fish. Or pork. Or with cream cheese on crackers. Or as a dip for coconut shrimp.
2 1/2 cups finely chopped red or green hot peppers
1 small sweet bell pepper finely chopped
1 1/2 cup white vinegar (5% acidity)
6 cups sugar
6 oz Certo pouch (Sure-Jell fruit pectin)
1 teaspoon red food coloring, optional
DIRECTIONS
Coarsely chop peppers with seeds and place in blender with vinegar, sugar and pulse to mix well. Transfer to pot, add butter and bring to a rolling boil for 1 minute. Cook for 5 minutes at a steady boil.
Quickly add Certo and coloring. Allow mixture to return to a boil and cook for 3 more minutes stirring a few times. Remove from heat and skim off any foam. Put into half pint jars and seal in water bath for 10 minutes. This should make about 7 jars with a little left over.
Our first batch was the red batch(made with the Hungarian Hot peppers. The verdict? Delicious. I can't wait to try it on pork!
As for the green (jalapeno) version... it's not so pretty. But it's still good, and a LOT spicier.
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