Sweet and spicy, with just the right amount of fire, this hot pepper jelly makes the perfect appetizer when paired with a creamy cheese. It's easy to make, so you can have a jar ready for drop-in guests or to bring to any occasion.
Instructions
1
Prep the peppers
2
Place the vinegar and prepared peppers in a blender, then cover and puree. Add 2 cups of the sugar, and blend well. Remove the lid, being careful not to breathe in the fumes, and pour the contents into a Dutch oven.
3
Boil the jelly
4
Add the remaining 4 cups of sugar to the Dutch oven, and bring the puree to a boil. Remove the pan from the heat, pour the mixture through a strainer, then return it to the pan. Stirring constantly, bring the mixture to a rolling boil.
5
Add the pectin and food coloring
6
Stir in the pectin, and add the food coloring, if desired. Boil for one additional minute, continuing to stir constantly. Remove the pan from the burner, then skim off any foam from the surface.
7
Jar the jelly
8
Carefully ladle the hot mixture into hot, sterilized 1/2-pint jars, leaving 1/4 inch of headspace. Wipe off the rims, and put on the lids. Lightly screw on the bands until they meet resistance. They should be fingertip tight, but don't overtighten.
9
Process the jelly
10
Place the filled jars into the canner with simmering water until they're fully submerged. Bring the water to a boil, then allow the jelly to process for five minutes. Remove the jars and let them cool. Check the lids to make sure they are completely sealed. Spoon the jelly over cream cheese, use it as a dip for crackers or use it as a glaze for chicken wings.
