Do you like hot peppers? If so, how about hot pepper jelly? I love it, but the other person at my house doesn't care for it! Some Sunday school friends recently shared their abundant produce with classmates. We enjoyed their juicy tomatoes, tender banana peppers...and the hot jalapenos! I decided to use my share of the latter to create some freezer hot pepper jelly.
Hot Pepper Jelly
*6 cups jalapeno peppers, split in half lengthwise and seeded(leave in some seeds to make the jelly hot!)
*1 1/4 cups apple cider vinegar
*1 box (1.75 ounce) pectin powder (I used Sure Gel)
*5 cups sugar
*freezer safe jars and lids
Pulse (chop) the peppers and vinegar in the blender until finely chopped. Pour mixture in a saucepan and add the pectin. Heat until it boils and then add the sugar. Bring to a boil again and boil for a full minute, stirring constantly. Remove from heat and spoon into jars. Leave head room in each jar. Screw on the lid and allow to completely cool to set. Once cool, transfer jars to the refrigerator. This jelly can be stored in the refrigerator for a month or kept in the freezer for up to a year.
*1 1/4 cups apple cider vinegar
*1 box (1.75 ounce) pectin powder (I used Sure Gel)
*5 cups sugar
*freezer safe jars and lids
Pulse (chop) the peppers and vinegar in the blender until finely chopped. Pour mixture in a saucepan and add the pectin. Heat until it boils and then add the sugar. Bring to a boil again and boil for a full minute, stirring constantly. Remove from heat and spoon into jars. Leave head room in each jar. Screw on the lid and allow to completely cool to set. Once cool, transfer jars to the refrigerator. This jelly can be stored in the refrigerator for a month or kept in the freezer for up to a year.
Enjoy!
This is what it looks like upon closer inspection. It's excellent spooned over a small block of cream cheese and served with crackers. I have discovered it to be yummy on my peanut butter toast in the morning, putting a spin on peanut butter and jelly!
I hope your day is a good one!