Difference between revisions of "Hot Pepper Jelly"

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[[category:Xmas Jam Session]]
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[[category:Xmas Jam Session]][[category:Preserves]][[category:Chile Pepper]]
 
[[category:Sam_I_Am's Recipes]]
 
[[category:Sam_I_Am's Recipes]]
 
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].
 
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].

Latest revision as of 15:25, 21 August 2009

Submitted by Sam_I_Am.

  • 4 C Red Peppers
  • 1 C Jalapeño Peppers
  • 1 C Apple Cider Vinegar
  • 1 T Hot Pepper Flakes
  • 5 C Sugar

Wash, core, & seed the peppers.

PepperJelly-0.jpg

For the hot peppers, WEAR GLOVES. Seriously. Don't scratch your nose. Don't rub your eye. Just finish cutting and coring, and never touch them again.

PepperJelly-1.jpg

The mellon baller is the unsung hero of the kitchen. It's definitely the best way to seed a bunch of peppers.

PepperJelly-2.jpg

Mince the peppers in a food processor. (I filled these bowls twice, in my massive jam session.)

PepperJelly-3.jpg

Add the above to a big pot, and simmer till it reaches 215. This is higher than boiling, so you'll have cooked out the water. You're essentially making a really soft candy. Or a really thick syrup.

PepperJelly-4.jpg

PepperJelly-5.jpg

Don't overcook it, or you'll get hot pepper rock. Don't undercook it, because you'll get hot pepper syrup.

Anyway, ladle into sterile jars and process in a hot-water bath for 10 minutes.

PepperJelly-6.jpg