Recipe Tuesday - Hot Pepper Jelly

Yeah baby, it's hot and sweet.... just like me. Ha! One thing is for sure, it's hotter than I am! That's right, here is my Hot Pepper Jelly. 

I've been experimenting with a lot of canning this summer and decided to try something different and really adventurous this summer, pepper jelly. When my friend Greg heard that I was curious about doing this, he gave me a bunch of hotties from his garden and I couldn't wait to get started. 

A few words of caution....make sure you've got good ventilation. Make sure you use gloves when you handle both the peppers and the jam, and be sure to clean all surfaces that are exposed to the peppers well and throw your rags immediately in the washer when you're done. Do NOT get your face into the boiling pot of jam. I am serious here people, I can't imagine the pain of pepper steam going in your eyes. 

Now, with that being said, it's so worth it. This jam is sweet and packs a kick. I've eaten it on english muffins, spread on a bit of bacon, but I think it would be totally amazing on pork. In fact, I'm going to be testing that out for dinner tomorrow! Yum!

Hot Pepper Jelly

 Ingredients and supplies: 

Rubber Gloves

Food Processor

Water Bath Canner or a large stock pot

Pot for cooking

Ladle

Wooden Spoon

Small Saucepan

Canning Funnel

Jar lifter, tongs, or canning rack

6-10 Hot peppers (habanero, cayenne, scotch bonnet, Jalapeno, or Hungarian Wax)

4-6 Red Bell Peppers

6 cups of sugar

1 1/2 cups of white vinegar (5% acidity)

1/2 teaspoon butter (to keep the jam from foaming)

6 ounces of liquid pectin

Red food coloring (Optional)

8-9 half pint canning jars, rings and lids

 

Wash the canning jars, lids, and rings in hot soapy water or in your dishwasher.

Fill your hot water bath canner, or a large stock pot with water. I should be filled so that there is about an inch of water above the height of your jars. Place the canner or stock pot on your stove and turn heat to high.

Wash the red peppers and the hot peppers. Let them dry.

Cut the red peppers into chunks removing the stems and the seeds. Remove any light colored flesh from the inside of the peppers.

Using a food processor, chop the red peppers until they are in small pieces or pureed. Strain out any extra liquid from pureed peppers.

While wearing gloves, remove the stem end from the hot peppers. Place the hot peppers in a food processor. Do not remove the seeds, and process the hot peppers until they are in fine pieces. Pour the hot peppers into a separate bowl.

Combine 1 cup of the red pepper puree, 1/3 cup of the hot peppers, 6 cups of sugar, 1 1/3 cup of white vinegar, and butter in a large saucepan or pot. Add 2 drops of red food coloring.

Heat the hot pepper jelly mixture over medium high heat, stirring constantly.

While the hot pepper jelly heats, place the canning lids in a small saucepan and cover with water. Bring the water just to a boil and remove the saucepan from the heat. Leave the lids in the hot water.

Stir the hot pepper jelly mixture frequently and bring it to a rolling boil. Allow the mixture to boil for six minutes, continuing to stir so that the jelly does not burn or stick to the sides. DO NOT STICK YOUR FACE INTO THE STEAM, or there will be a medical emergency and you will need to call 911. 

Add the 6 ounces of pectin to the hot pepper jelly and allow it to return to a boil. Boil for 3 more minutes, stirring as it boils.

Remove the hot pepper mixture from the heat and skim off any foam that may be on the surface with a spoon or a skimmer.

Using a canning funnel and a ladle, pour the hot pepper jelly into the jars leaving only a 1/4 inch of space at the top of each jar. Wipe off any jelly that spills on the very top of the jar, then put a lid on it and secure the ring.

When your jars are all filled and sealed, place the jars in the hot water bath. Make sure there is at least an inch of water over the top of all jars in the pot/canner and allow it to return to a boil. Leave the jars in the boiling water for 5 minutes.

Remove the jars from the water and place them on a kitchen towel to cool. As they cool you will hear popping sounds from the lids. Once they are cool, test the seal. The lids should not pop up if you press on the top of them. If any jars are not properly sealed, place them in your refrigerator and use them first.

 

Comments

[Andrea @ The Creative Junkie]

I have never had hot pepper jelly! I think this is something my husband would love - when it comes to food, the hotter, the better for him.

And I'm cringing just thinking about the pain of a hot pepper facial. Ouch.

[Andrea @ The Creative Junkie]

I have never had hot pepper jelly! I think this is something my husband would love - when it comes to food, the hotter, the better for him.

And I'm cringing just thinking about the pain of a hot pepper facial. Ouch.

[Jan C.]

That's a purdy photograph, Barb.

I keep forgetting to mention that I finally got the lid off the jar of peach preserves and spread some on an English muffin. Yum! It was like a taste of summer. So good. Thanks for sharing a jar with the Connairs!