Hot Pepper Jelly

Hot Pepper Jelly

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.

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red peppers

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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

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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

DSCF5448

I like to serve this spooned over cream cheese….  or ice cream!

Scott Mercer 2013

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