Sunday, November 09, 2008

Spicy Pepper Jelly

Sweet and yet spicy, this stuff is amazing over cream cheese on top of a cracker. Whip up a batch and it's great for gift giving as well! I found the recipe in Company's Coming Preserves.

1 1/2 cups chopped red peppers (seeded)

1/4 cup finely chopped canned jalapeno peppers (I use 1 whole fresh one-seeds included)

1 1/2 cups white vinegar

6 1/2 cups sugar

6 oz liquid pectin

Put the chopped peppers and vinegar in a blender or food processor and blend until smooth. Pour into a large pot and add the sugar. Cook over medium heat until the sugar dissolves and bring to a boil, stirring. Boil for 3 minutes. Stir in the pectin and bring to a full rolling boil on high heat. Boil for 1 minute. Remove from the heat, and skim off the foam if there is any.

Pour into hot sterilized jars, leaving 1/4 inch of head space. Wipe the rims with a clean cloth, and top with hot snap lids and rings (according to manufacturer instructions). Process in a boiling hot water bath for about 5 minutes to seal.

***if you plan on giving these right away and don't have a canner, don't despair. Just top them with the lids and let cool...but tell the recipient to stick it in the fridge***

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