Receta Sweet N Hot Pepper Jelly
Have you ever had pepper jelly? It's fabulous. I just had it for the first time when my Mom bought us some when she was out visiting in April. I was a little skeptical, but very delighted to find it was delicious on crackers either by itself or with the additon of cream cheese! Yum! So, naturally I tried it at home and was thrilled with the results so here's the recipe. Here's a handy reference for canning.
- Sweet N Hot Pepper Jelly (adapted from SureJell Hot Pepper Jelly recipe)
- 1 c. finely chopped, Hot Red Peppers (Red Jalapenos or Serranos)
- 3 c. finely chopped, Sweet Peppers (Red, Orange or Yellow Bell Peppers, etc...)
- 1 c. Apple Cider Vinegar
- 1 box SureJell (or other brand) Fruit Pectin for canning
- 1 t. Butter/Margarine
- 5 c. Sugar
Sterilized canning jars, rings and lids. (See this page for more info.)
These are the cute little sweet peppers I used. I got them in a bag and there were just perfectly 3 c. of them once I chopped them up!
1. Get all of your ingredients measured and ready to go.
2. Place finely chopped peppers all in a large pot. Add in vinegar and pectin. Stir together and bring to a boil.
3. Once it come to a boil, stir in the sugar and keep stirring until it boils again. Add in butter/marg. to help manage the froth level from the boiling. (rolling boil see this page for more info) Let it stay at a rolling boil for 1 minute.
4. Then remove from heat and place into prepared canning jars. Fill the jars to about 1/8" from the top, wipe and place lids and rings on them.
6. Place on cooling rack until cool. Then store in pantry (or give as gifts).
Here's a favorite way in my house to eat Pepper Jelly. Layer Cream Cheese and Pepper Jelly and spread on crackers! Yum!Ready to store, eat or give! :)