Extra Hot Pepper Jelly
Extra hot pepper jelly is a versatile condiment for hot pepper lovers, it livens up everything from charcuterie platters to grilled cheese!
Servings: 1.5 pints
Equipment
- food processor
- non reactive pot such as stainless steel or enameled cast iron.
Ingredients
- 5 oz extra hot peppers such as Thai, Cayenne, Serrano, or Habanero. If you want to use even hotter peppers like Ghost Peppers, Devil's Tongue, or Scotch Bonnets, use 2.5 ounces. I weigh the peppers before trimming.
- 2 cups apple cider vinegar
- 3 cups sugar
- 1.75 ounce Sure Jell no sugar needed pectin (in the pink box)
Instructions
- Make sure your work space is well ventilated and keep pets and children away from the area. Wash the peppers and trim the stem ends and discard. Put the peppers in a food processor and pulse them until they are finely minced. Be careful, the fumes will be strong so don't breath them in directly, and make sure to wash your hands and tools well after working with hot peppers. (See post for detailed safety instructions.)
- Put the minced peppers into a heavy bottomed pot. Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil. Once the mixture is at a full rolling boil, stir in the pectin. Bring the mixture back to a full boil, stirring almost constantly. Then set the timer and let it boil for one minute.
- Ladle the hot liquid into clean jars (it will be thin) and set aside to cool before capping and refrigerating. The jelly will start to set as it cools.
- If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly. (Alternatively you can cap the jars and flip or shake them occasionally to distribute the peppers.)
- When the jelly is cool, refrigerate the jars. They will thicken further as they chill. The jelly will keep for up to a month in the refrigerator.
- Serve with plenty of creamy goat cheese or cream cheese, and crackers or grilled bread.
Notes
Use less peppers for a less spicy jelly.
This recipe has not been formulated or tested for water bath canning. It will last up to a month in the refrigerator. For longer storage it can be frozen.
Nutrition
Serving: 1 Tbsp · Calories: 55 kcal · Carbohydrates: 14 g · Protein: 0.1 g · Fat: 0.1 g · Saturated Fat: 0.002 g · Polyunsaturated Fat: 0.01 g · Monounsaturated Fat: 0.001 g · Sodium: 3 mg · Potassium: 17 mg · Fiber: 0.1 g · Sugar: 13 g · Vitamin A: 28 IU · Vitamin C: 4 mg · Calcium: 1 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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