Hot Pepper Jelly Recipe: A Sweet and Spicy Delight
Are you ready to tantalize your taste buds with a homemade treat that's both sweet and fiery? Look no further! This hot pepper jelly recipe is easy to follow, yields delicious results, and is perfect for gifting or enjoying yourself. Get ready to experience the perfect balance of sweetness and heat!
Ingredients You'll Need:
This recipe makes approximately 2 ½ cups of hot pepper jelly. Adjust the quantities if you need more or less.
- 2 cups of your favorite hot peppers, finely chopped (e.g., jalapeños, habaneros, serranos – adjust the heat level to your preference!) Remember to wear gloves when handling hot peppers!
- 4 cups white vinegar (5% acidity)
- 4 cups sugar (granulated white sugar works best)
- 1 (1.75 ounce) pouch liquid pectin (such as Sure-Jell)
Step-by-Step Instructions:
This recipe is remarkably straightforward, even for beginner cooks. Let's dive into the process:
Step 1: Prepare the Peppers
- Wash and thoroughly dry your chosen hot peppers.
- Carefully remove the stems and seeds (this significantly impacts the heat level – leave some seeds in for extra spiciness!).
- Finely chop the peppers. The smaller the pieces, the smoother your jelly will be.
Step 2: Combining Ingredients
- In a large, heavy-bottomed saucepan, combine the chopped peppers and vinegar.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
Step 3: Adding Sugar and Pectin
- Stir in the sugar all at once. Keep stirring constantly!
- Add the liquid pectin, again stirring constantly and vigorously.
- Return the mixture to a rolling boil that cannot be stirred down. This is crucial for proper setting. Boil hard for exactly 1 minute, stirring continuously.
Step 4: Removing from Heat and Canning (Optional)
- Remove the saucepan from the heat. Skim off any foam that has formed on the surface.
- Ladle the hot pepper jelly into sterilized jars (if canning), leaving ¼ inch headspace. Wipe the rims clean, place lids and bands on the jars, and process in a boiling water bath for 10 minutes (adjust processing time according to your altitude). If not canning, simply pour the jelly into sterilized containers and refrigerate.
Step 5: Cooling and Enjoying!
- Let the jars cool completely. You should hear a satisfying "pop" as the jars seal (if canning).
- Once cooled, check the seals. Store any un-opened jars in a cool, dark place. Refrigerated jelly will last for several weeks.
Serving Suggestions:
This versatile hot pepper jelly is amazing on:
- Cheese and crackers: A classic combination!
- Grilled meats: Adds a sweet and spicy kick to chicken, pork, or beef.
- Sandwiches and burgers: Elevate your lunchtime routine.
- Breakfast: Try it with eggs or biscuits!
- Charcuterie boards: A beautiful addition to any spread.
Tips for Success:
- Use high-quality ingredients for the best flavor.
- Don't skimp on the stirring – it's essential for preventing scorching and ensuring proper setting.
- Adjust the type and amount of peppers to achieve your desired level of heat.
- Have fun experimenting with different pepper varieties!
This hot pepper jelly recipe is a guaranteed crowd-pleaser. Enjoy the process and the delicious results! Happy cooking!
