Hot Pepper Jelly – Sweet & Spicy Gift From the Kitchen
A sweet and spicy jelly perfect for gift giving or for a fast and easy appetizer. To serve, cut a block of cream cheese in half, place in center of plate, spoon hot pepper jelly on top with some drizzling down the side. Serve with crackers and enjoy.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer, Gifts, preserves
Cuisine: American
Keyword: gifts from the kitchen, hot peppers, pepper jelly, preserves
Servings: 8quarter pint jars
Calories: 326kcal
Author: Getty Stewart
Ingredients
3/4cupsweet peppers finely choppedblend of yellow, red and orange
Peppers and apricots should be diced finely and evenly. Smaller pieces will look more decorative and will be less likely to float to surface of jar.
Cut hot peppers into very small pieces. Keep some seeds for added heat.
Combine peppers, apricots, vinegar and sugar in stainless steel (not aluminum) pot.
Bring to full boil. Stirring constantly, boil hard for 1 minute.
Add pectin and return to boil for 1 minute.
Remove from heat. Stir and rest for 3-5 minutes to help evenly distribute peppers in jelly.
Pour into hot jars leaving a ¼ inch (6 mm) headspace.
Wipe rim with clean cloth and seal with hot sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 10 minutes.
Remove jars. Cool undisturbed for 24 hours and check seal.
Notes
Adapted from Bernardin's Guide to Home Preserving. Yield 3-4 half pint (250 mL) jars or 8-9 quarter pint or (125 mL) jars Option: According to the National Centre for Home Food Preservation, if you sterilize jars (boil for 10 minutes) before filling, hot water bath process half pint jars for 5 minutes instead of 10 minutes..