HOT PEPPER GARLIC JELLY
I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.
Provided by riffraff
Categories Jellies
Time 36m
Yield 6 1/2-7 half pints
Number Of Ingredients 6
Steps:
- I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
- Leave them boiling slightly till you are ready for them.
- Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
- Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
- Bring to a boil, stirring often.
- Boil for 5- 6 minutes.
- Remove from heat and add Certo and stir.
- Pour into 1/2 pint jars.
- As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
- Leave them on the counter for a while to finish sealing.
- If you notice the peppers settling just give the jar a little shake every once in a while.
- After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
- **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
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[email protected]I followed the recipe, but my jelly didn't set properly. I'm not sure what I did wrong.
itsjames
[email protected]I love the flavor of this jelly, but it's a little too spicy for me. Next time, I'll use milder peppers.
Megon Pamela
[email protected]This jelly is so versatile. I've used it on sandwiches, crackers, and even ice cream. It's always a hit.
Salman fasrshi
[email protected]I made this jelly for Christmas gifts and everyone loved them. They're the perfect hostess gift or stocking stuffer.
Ali jan Ali
[email protected]I'm not usually a fan of pepper jelly, but this one is really good. It's not too sweet or too spicy, and it has a great flavor.
Gulzar Anjam
[email protected]I'm a big fan of spicy food, and this jelly definitely delivers. It's got a nice kick that lingers in your mouth.
Mara Daria
[email protected]This is the best pepper jelly I've ever had. The combination of heat and sweetness is perfect.
Haave Nembhard
[email protected]I followed the recipe exactly and the jelly turned out perfectly. It's so good, I can't stop eating it!
Md Fokhoruddin
[email protected]This jelly is amazing! I made it for a party and it was a huge hit. Everyone loved the flavor.
Miley Woodward
[email protected]Love this jelly! It's the perfect balance of sweet and spicy. I've used it on everything from chicken to fish to vegetables.
Ainsley Naidoo
[email protected]Easy to make and delicious! I used a variety of peppers, and the jelly turned out perfect. It's got a nice kick without being overpowering.
suk gurung
[email protected]This hot pepper jelly is a delightful blend of heat and sweetness. The garlic adds a nice savory note. I used it on crackers and it was a hit!