Hot Pepper Jelly is an excellent appetizer to have on hand. Sweet and spicy, it is usually served with cream cheese and crackers as a cocktail snack. Of course, it makes a wonderful house-warming gift too!
(Sorry my hands are so floury in these pics I was baking crackers and making jelly at the same time! Messy!)
Hot Pepper Jelly is quick to make!
There might be some microwave recipe versions of Hot Pepper Jelly out there in the world, but this stove-top recipe is pretty darn quick! Cooking time is two minutes! For me, the longest part of the process was chopping the peppers. Make sure they are finely minced for easy spreading.
You may notice that the chopped peppers rise to the top once the jelly is poured into jars. Allow the jelly to cool, and then stir the jelly to evenly distribute the minced peppers.
Speaking of which, the peppers you select should be fresh and firm. You can use bell peppers for the red and yellow colored peppers and use fresh jalapeños for the green peppers. The color mixture is so festive! Make sure to remove the stem and seeds from all of the peppers. You may consider wearing protective gloves, as the fresh jalapeños can be very irritating to the skin.
Excellent for so many different appetizers!
Hot Pepper Jelly is an excellent dip for other appetizers such as egg rolls or meat balls. Try pouring some on top of a baked brie. Also, you can brush a bit on ham, hot wings, grilled chicken or pork chops for a sweet hot glaze. Biscuits, corn bread and hushpuppies are also delicious with this versatile spread. How about chicken tenders? Yes, please!
There was a time when I was absolutely addicted to peanut butter and Hot Pepper Jelly on toast. I don’t allow myself to have that treat very often because I eat way too much!
Keep a jar in the fridge for a delicious treat!Print
Hot Pepper Jelly
- Prep Time: 10
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 3.5 cups/828ml 1x
3 oz. fresh jalapeño peppers (85g)
3 oz. red bell pepper (85g)
3 oz yellow bell pepper (85g)
3/4 cup apple cider vinegar (180ml)
3 cups sugar (600g)
1 pouch liquid pectin (85ml)
Remove the stems and seeds from the peppers. Mince the peppers and place in a 2 qt. (2l) saucepan. Add the cider vinegar and sugar and stir.
Place the saucepan on the stove, and heat over medium flame, stirring constantly. When the mixture comes to a full boil, allow to cook for 1 minute. Stir so that the mixture does not boil over. Stir in the pectin and allow to cook for another minute. Remove from the heat and allow to cool completely.
Although Hot Pepper Jelly can be water-bath processed and canned in glass jars, this is a small batch recipe. Once the jelly is cooled, store in the refrigerator in an airtight container. Use within 90 days of making it.
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