Hot Pepper Jelly
Fall is the perfect time of year to make a batch of Hot Pepper Jelly
Choose any type of pepper, keeping in mind how hot you want your jelly to be.
I used sweet peppers, jalapeno & some red pepper seeds.
I wasn’t too happy with the colour of my jam and many recipes I’ve checked call for
red food colouring, but I chose to put a small beet into the pot,
then remove it before putting the jelly into the jars.
3 Cups Peppers, diced
Hot Pepper Flakes – to taste
1 small Beet, halved
1 1/2 Cups Cider Vinegar*
1/2 teaspoon Butter
6 1/2 Cups Sugar
1 Package Fruit Pectin
Clean, de-vein & de-seed the peppers and dice. Place peppers, vinegar, butter & beet pieces into a large pot (6-8 quarts) and bring to a simmer. Add pectin and bring to a full boil stirring constantly. Add the sugar all at once and bring to a full rolling boil (one that can’t be stirred down). Boil for 1 minute. Remove from heat and stir for 5 minutes (remove beet pieces). Pour into sterilized jam jars, seal with lids and process 10 minutes in a boiling water bath. Remove from canner and allow to sit for 12 hours before storing and labeling.
*this year I used my favourite Philippine vinegar
I like to serve this spooned over cream cheese…. or ice cream!
Scott Mercer 2013