Hot Pepper Jelly has long been a staple at holiday celebrations at my Mema’s house for as long as I can remember. What is so funny to me is I don’t even really care for peppers! But this luminescent green jelly poured over cream cheese and served with butter crackers is just yummy! This is a great stand-by if you have unexpected guest. There are a few things you may want to consider before making this:
1. It is EASY!!
2. Your family & possibly the neighbors may think you are whipping up Mustard Gas as the smell of boiling vinegar will knock you out!
3. It makes quit A LOT! I made mine in 4 oz mason jars and filled almost a dozen.
4. You can totally control the heat by the amount of jalapeno or hot pepper you use. If you and your people love heat, add more, if you are like me and don’t like to much use less!
4. You can totally control the heat by the amount of jalapeno or hot pepper you use. If you and your people love heat, add more, if you are like me and don’t like to much use less!
Mema’a Pepper Jelly
3/4 c green peppers, pureed in food processor 3-5 peppers
1/4 c hot pepper, pureed (jalapenos, from the garden)
1/4 c hot pepper, pureed (jalapenos, from the garden)
2 c cider vinegar
5 c sugar
6 oz liquid fruit pectin
Blitz peppers in food processor. Add all ingredients except pectin,bring to a rolling boil, remove from heat and let stand 5 mins, all the “gunk” will rise to top, skim off and discard. Add pectin, mix well and add to hot jars. Delish!!
