Pepper Jelly
Description
A simple way to put up preserves for later. Honestly, I’ve never seen such a beautiful and original pepper jelly anywhere! And who uses jelly for savory appetizers?! During pepper season, be sure to make at least a few jars of this wonderful jelly. From 5–6 jalapeño peppers you get six small jars of jelly. If you use powdered rather than liquid pectin, follow the package directions, as my recipe is designed specifically for liquid pectin. Hot peppers grow very well in a greenhouse; I highly recommend planting at least one plant next year. Spice up your weekdays with fiery sensations. Store in a cool, dark place.
Instructions
- 1
Step 1
1. The ingredients listed in the recipe will yield six jars of pepper jelly, 200–220 g each. First, sterilize the jars.
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Step 2
2. While the jelly jars are being sterilized, wash and clean the peppers. Cut the seed core and stem out of the bell pepper and dice it into large cubes. Slice the jalapeño or other hot pepper as well, removing the seeds. If you want the jelly to be extra spicy, leave the seeds in.
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Step 3
3. Blend the peppers. I like having small pieces of pepper in the jelly, so I don’t blend them into a puree. The jelly looks much nicer when you can see pieces of pepper in it.
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Step 4
4. Place the chopped peppers in a saucepan. Add the vinegar and sugar and stir. Put on the stove.
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Step 5
5. Set the heat to medium and add the liquid pectin right away. Be careful, as the jelly comes to a boil quickly. Stir and cook for 2–3 minutes after it comes to a boil.
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Step 6
6. Pour the finished hot jelly into sterilized jars.
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Step 7
7. Seal the jelly jars with sterilized lids. Then place them in a large pot of water and sterilize for 10 minutes.
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Step 8
8. Ready sterilized jelly should cool at room temperature. Store cooled pepper jelly in a dark, cool place.
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Step 9
9. Pepper jelly is perfect for light appetizers. Spread cream cheese on a cracker or toast, then top with a spoonful of pepper jelly. Beautiful and delicious!