Ingredients
-
1
-
1
-
1/4 - 1/2
-
1 1/2
-
6
-
1 - 2
-
-
-
-
-
-
-
-
-
Directions
Hot Pepper Garlic Jelly, I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese Heck I have even had it on celery with peanut butter but that’s a whole other story use a variety of colored peppers for really pretty jelly, yellow, red green, etc I think habenaros give the best flavor and heat My instructions are kind of long but I thought the details of canning might be helpful to someone Wear rubber gloves whenever handling hot peppers or you’ll be sorry Makes a great addition to a gift basket Hope you enjoy it , Oh my goodness, this is incredible! I accidentally overlooked the amount this recipe made–oops :)– and was surprised I ended up making so much and worried some would do go waste Surprisingly, the worry ended up being that I made too little, my whole VERY picky family LOVED it Thank you for the amazing recipe!, This came out great! used a combo of apple cider vinegar and white vinegar, red and yellow bell pepper, jalapeos, serrano peppers and habanero peppers I emulsified the mixture during cooking leaving just a few chucks for color and used 2 packages of liquid pectin because I didn’t want a runny jelly It came out perfect Make sure to skim off any foam too so you get a good clear jelly without foamy chunks floating around
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
I Begin by Putting My Jars and Rings in a Big Pot of Water on the Stove and Bring to a Low Boil. |
|
2
Done
|
Leave Them Boiling Slightly Till You Are Ready For Them. |
|
3
Done
|
Have Your Jar Flats Ready on the Counter Along With a Damp Rag to Wipe the Rims of Your Jars After Filling. |
|
4
Done
|
Put Peppers, Green Pepper, Garlic, Vinegar and Sugar in a Large Pot and Mix Well. |
|
5
Done
|
Bring to a Boil, Stirring Often. |
|
6
Done
|
Boil For 5- 6 Minutes. |
|
7
Done
|
Remove from Heat and Add Certo and Stir. |
|
8
Done
|
Pour Into 1/2 Pint Jars. |
|
9
Done
|
as Soon as You Fill a Jar Wipe the Rim, Put a Flat in the Ring and Twist Onto Jar and Invert Jar on Cloth Towel to Seal (heat from Jar, Ring and Jelly Should Seal It). |
|
10
Done
|
Leave Them on the Counter For a While to Finish Sealing. |
|
11
Done
|
If You Notice the Peppers Settling Just Give the Jar a Little Shake Every Once in a While. |
|
12
Done
|
After They Have Cooled and Sealed (you Will not Be Able to Push Down on the Flat at All) You Can Turn Them Over and Tighten the Rings Again and You're Done! |
|
13
Done
|
**note from Chef** One Packet of Liquid Certo Will Work Just Fine, the Jelly Will "looser". I Actually Prefer It With One Packet Myself. |
