On another thread we were discussing peanut butter and jelly, and somebody mentioned hot pepper jelly. I've never tried it with PB, but as an appetizer it's great poured over a brick of cream cheese and then served with water crackers or other snack cracker of your choice as a spread. Delicioso!
HOT PEPPER JELLY
1 1/2 cups hot peppers (including seeds), chopped
1/4 cup seeded sweet peppers, chopped
1 1/4 cups vinegar, divided
6 cups sugar
8 oz. liquid pectin (Certo)
Few drops green or red food coloring, as appropriate
Prepare 6 8-oz. canning jars.
Puree hot and sweet peppers in food processor or blender along with 1/4 cup vinegar until "liquefied." Pour into heavy saucepan and add remaining 1 cup of vinegar. Bring to a boil.
Add sugar and stir until completely dissolved. Remove from heat and let sit for 5 minutes.
Stir and add pectin and food coloring. Return to boil, stirring constantly.
Pour into jars to within 1/4 inch of top. Seal and invert jars for a few minutes. Then, set upright to cool.
HOT PEPPER JELLY
1 1/2 cups hot peppers (including seeds), chopped
1/4 cup seeded sweet peppers, chopped
1 1/4 cups vinegar, divided
6 cups sugar
8 oz. liquid pectin (Certo)
Few drops green or red food coloring, as appropriate
Prepare 6 8-oz. canning jars.
Puree hot and sweet peppers in food processor or blender along with 1/4 cup vinegar until "liquefied." Pour into heavy saucepan and add remaining 1 cup of vinegar. Bring to a boil.
Add sugar and stir until completely dissolved. Remove from heat and let sit for 5 minutes.
Stir and add pectin and food coloring. Return to boil, stirring constantly.
Pour into jars to within 1/4 inch of top. Seal and invert jars for a few minutes. Then, set upright to cool.
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