How To Make Hot Pepper Jelly
If you love spicy flavors you probably already know about hot pepper jelly. But if you are afraid of spicy food, give this recipe a try! The amount of sugar in this recipe definitely balances out the spice and kick of the heat of the hot peppers. This is the jar I reach for when I am looking for a quick and easy appetizer to serve to guests (or eat while watching Duck Dynasty) I use the hot pepper jelly and over cream cheese served with water crackers or wheat thins.
In fact, I served hot pepper jelly as part of an appetizer when I made Dinner For 6 for Under $60.
- 1 cup Hot Peppers of your choice
- 1/2 cup Bell Peppers
- 6 cups White Sugar
- 2 envelopes Liquid Pectin
- 1/2 teaspoon Butter
- 2 cups Apple Cider Vinegar
- Plastic Gloves
Put on the plastic gloves.
You MUST wear the gloves.
Because the heat in the membranes and seeds of the hot peppers will BURN your hands.
Don’t ask me how I know this.
Cut the peppers and remove the seeds and membranes. Coarsely chop the peppers.
Put the peppers in a food processor and pulse them to chop to a small dice.
It should look something like the photo above.
Measure out a generous 1 1/2 cups of peppers.
Measure 2 cups of apple cider vinegar.
Add the peppers, vinegar and sugar to a pot.
Watch this video: For those of you who love a video I made a tutorial and have it hosted over at Curious.com. Check it out!
Once you have your jars cooled, be sure to store them in a cool dry place.
The jelly will keep for at least a year.
I would love to tell you it will last longer but I actually don’t know if it will. Why? Because we a jar has never lasted longer than a year in our house. We LOVE this jelly so much!