I know what you’re thinking: “I don’t think I’m ready for this jelly.”
Destiny’s Child (read: Beyoncé) agrees.
However, I do not. You are definitely ready for this jelly. If I can do it, you can do it!
This stuff is delicious on breakfast sandwiches, burgers, grilled cheeses, bagels; poured over cream cheese and served with cracker; as a glaze for salmon, pork and chicken; mixed into your ketchup, barbecue sauce and salad dressings.
I mean really, the list goes on and on.
Hot Pepper Jelly
- 2-2.5 cups peppers, finely diced
- 6 cups white sugar
- 1.5 cups white vinegar
- 1 teaspoon salt
- One, 1.75-oz. package fruit pectin powder
- 6 half-pint jars with lids
Using a food processor – or your very own hands and a sharp knife – finely chop your peppers. (See quick tips below for more detail!)
Next, place peppers, vinegar, sugar and salt in a large pot on the stove. Bring the mixture to a simmer, stirring occasionally, cooking for about 10 minutes.
While the mixture simmers, thoroughly clean 6, half-pint jars using soap and hot water. Then, submerge under the hottest water from your sink (if it gets super hot like mine), or use water just off boil from the stove. I plugged up my sink, put the empty jars and lids in, and poured the water over them until there was about a ½ inch of water on top, but you do what works best for you!
After ten minutes of simmering, pour the pectin powder into the pepper mixture and whisk or stir to combine. Turn the heat up just a little; then bring to a boil.
When the mixture looks close to boiling, remove the jars from the hot water using tongs and dry them off. Fill each jar to the top with the *extremely hot* pepper mixture, then close lids tightly and store in a cool place.
As the jars seal, they will make loud POPing sounds – this was the most exciting part of the whole process! Magical, truly.
- If you like spice, use more jalapenos or other spicy peppers to create the mix, or, if you want a more mild jelly, use more bell or sweet variety peppers. (I think I ended up using about 10 small red and green jalapenos, 2 Anaheim peppers and one small bell. Again, just vary the types of peppers based how spicy you want your jelly!)
- Also, if you’re going for less spicy, be sure to core your peppers of seed and white pith – that’s where the heat is!
- Finally, if you’re prone to forgetting things and/or rubbing your face/eyes, PLEASE wear gloves while chopping the peppers. If not, definitely, definitely wash your hands before touching anything on your body. Trust me.
- Jars and extra lids can be purchased just about anywhere; I got mine at Ace Hardware!
- If you have mad timing skillz, you can always run the jars and lids in the dishwasher on hot, thereby sterilizing and heating them at once, but they need to be ready and still hot when the pepper mixture comes to a boil!
- Sealed jars will keep for up to a year in the pantry or fridge, but unsealed jars will only be good for a couple of weeks.
- This recipe isn’t going to make a really solid gelatin – it will be a bit more liquid-y, perfect for pouring and spreading.
These would make perfect gifts – especially with a cute plate and spreader! I know they’re not top quality or crazy fancy, but feel free to download the labels below and use them to your heart’s content. Print on a thick card stock, cut around each one, then tie to a jar of jelly using festive ribbon. Voila!
Let me know if you try this out! I would truly love to hear about it. I would also love to hear your thoughts about the jelly in general. Or about your day, the weather, life… seriously!
Here’s the jelly on a buttermilk biscuit… spicy, amazing yumminess.