Hot Pepper Jelly — Prepare it now, use it later!

It takes a little work now, but then this hot pepper jelly is ready to pour over a block of cream cheese for a quick and quite tasty appetizer or snack. Besides it was a perfect way to use our green peppers and excess jalapeños from Steve Henry’s garden.

Hot Pepper Jelly    Yield: 6 (1-cup jars)

3 cups green or red peppers, seeded & finely chopped (about 4 large peppers) – ideally about half green & half red & green

Finely chopped peppers

1 cup jalapeño peppers, seeded, finely chopped (about 10 large) 

1 cup cider vinegar

1 (1.75 oz.) box Sure-Jell® powdered fruit pectin

½ teaspoon butter 

5 cups granulated sugar, measured into separate bowl

1.  Preparing water bath canner, jars, lids, etc.: Bring boiling-water canner, half-full with water, to simmer. Wash jars; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. For more details and photos, see our recipe for Crabapple Jelly.  

2.  Place chopped peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming.

3.  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4.  Stir in sugar.

5.  Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

6.  Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

7.  Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.

8.  Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

Jars are ready to lower into water bath.

9.   Cover; bring water to gentle boil. Process 10 minutes.

10. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Note: This jelly is thick and pourable . . . just the consistency needed to pour over a block of cream cheese for a quick and quite tasty appetizer or snack.

Handling Jalapeño Peppers

·     * For hotter taste, leave in some of the jalapeno seeds.

·     *Protect hands with rubber gloves while preparing jalapeno peppers.

Recipe without photos . . .

Hot Pepper Jelly    Yield: 6 (1-cup jars)

3 cups green or red peppers, seeded & finely chopped (about 4 large peppers) – ideally about half green & half red 

1 cup jalapeño peppers, seeded, finely chopped (about 10 large)

1 cup cider vinegar

1 (1.75 oz.) box Sure-Jell® powdered fruit pectin

½ teaspoon butter

5 cups granulated sugar, measured into separate bowl

1.  Preparing water bath canner, jars, lids, etc.: Bring boiling-water canner, half-full with water, to simmer. Wash jars; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. For more details and photos, see our recipe for Crabapple Jelly.

2.   Place chopped peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming.

3.  Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4.  Stir in sugar.

5.  Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

6.  Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

7.  Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.

8.  Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

9.  Cover; bring water to gentle boil. Process 10 minutes.
10. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Note: This jelly is thick and pourable . . . just the consistency needed to pour over a block of cream cheese for a a quick and quite tasty appetizer or snack.