Saturday, October 9, 2010

Saturday Sweetness - Hot Pepper Jelly

Many people have never even heard of pepper jellies!  I discovered them many moons ago when I was a night manager for a local Hickory Farms.  Pepper jelly is one of my ultimate favorites and I made my own for the first time this year.  Yummmm, a little dab of jelly on top of a cracker with cream cheese is fantabulous.

Hot Pepper Wine Jelly
  • 1/2 cup red bell pepper, minced & seeded
  • 2 tbsp jalapeno pepper, minced & seeded
  • 3 hot chili peppers, dried & chopped
  • 1 1/2 cup sweet white wine (I used Moscato)
  • 3 tbsp lemon juice
  • 3 1/2 cups sugar
  • 3 oz liquid pectin (1 pouch)
Have canner, jars and lids clean and prepared.  In a large stainless steel pan, mix peppers, wine and lemon juice.  Add sugar.  Bring to a full boil over high heat.  When the boil can't be stirred down, add the pectin.  Boil hard again, constantly for 2 minutes.  Remove from heat and skim off foam if necessary. 

Quickly pour the hot jelly into the hot jars allowing for about 1/4" headspace.  Be sure to wipe any residue off the rims before placing the lids on the jar.  Adjust the band until finger tight.

Place jars in the canner, be sure they're covered completely by water.  Process at a boil for 10 minutes.  Turn off heat and allow to sit for 5 minutes with the lid off of the canner.  Remove and allow jars to cool.

Makes about 7 4-oz jars of jelly.



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