Hot Pepper Jelly

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Revision as of 23:09, 21 January 2008 by Sam I Am (talk | contribs)
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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.

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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.

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

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

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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.

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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.

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