Re: [CH] Pepper Jelly
Suzanne (suz2@mindspring.com)
Thu, 21 Dec 2000 12:46:31 -0500
Well, here is my stand by recipe. I usually choose the variety of hot
pepper by what color I want the batch to be and if possible, use a different
low heat level variety in lieu of bells. The last red batch I made
consisted of Caribbean red, shishito, goddess, Serrano, Thaïs, and peters.
It was probably the best I have made to date with all the different hot and
fruity tastes going on.
For what its worth, I live in the South, but have had this recipe from
back in my days as a borderline Northerer (in Maryland).
Hot Pepper Jelly
1/2 cup chopped hot peppers
1 cup chopped not so hot peppers (called bell pepper in the original recipe)
1-1/2 cup vinegar (apple cider, white...your call), divided
6 cup sugar
6 ounces pectin (I use Certo)
Blend the peppers and 1/2 cup of the vinegar in a blender. Boil the suar
and remaining 1 cup of vinegar for three minutes, stirring until clear.
Remove from heat. Add the pectin. Add the peppers and pour into sterilized
jars. (I think one recipe fills 6-8ounce jars).
This recipe is very good served over cream cheese with crackers.
Of course the hot/sweet pepper ratio is totally your call.