We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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Milan Rivers
[email protected]I'm not a fan of spicy food, but I really enjoy this jelly. It's not too hot, and the sweetness balances out the heat perfectly.
Kashaun Grogan
[email protected]I love this jelly on crackers with cream cheese. It's also great as a dipping sauce for chicken or shrimp.
Christopher Romig
[email protected]I've made this jelly several times and it's always a hit. It's the perfect balance of sweet and spicy.
Toysia Brooks
[email protected]This is the best hot pepper jelly recipe I've ever tried. It's easy to make and it always turns out perfect.
Johnny Allen
[email protected]I made this jelly as a gift for my friends, and they all loved it! I'm so glad I found this recipe.
Paul Silas
[email protected]I used a variety of peppers, including some really hot ones. The jelly turned out way too spicy! I'm going to have to tone it down next time.
vanessa kekana
[email protected]I didn't have any pectin on hand, so I used cornstarch instead. The jelly turned out fine, but it wasn't as thick as I wanted it to be.
MD kodom Ali
[email protected]I followed the recipe exactly, but my jelly didn't turn out as thick as I expected. I'm not sure what I did wrong.
Harun Mozumder
[email protected]This jelly is a little too spicy for me, but my husband loves it. He puts it on everything from eggs to burgers.
saqib nasim
[email protected]I'm not a big fan of spicy food, but I really enjoyed this jelly. It's not too hot, and the sweetness balances out the heat perfectly.
Khan Mudassir
[email protected]This jelly is a staple in my kitchen. I use it all the time, from glazing chicken to making dipping sauces. It's always a crowd-pleaser.
Kasey Ashby
[email protected]I love making this jelly! It's so easy to make and it always turns out perfect. I like to give it as gifts to my friends and family.
dave ferland
[email protected]This jelly is so versatile! I've used it on sandwiches, crackers, and even ice cream. It's always delicious.
Manuela Perez
[email protected]I followed the recipe exactly and the jelly turned out great! It's a little spicy, but not too much. I love the sweet and savory flavor.
Kevin Kaine
[email protected]This is the best hot pepper jelly I've ever had! It's so flavorful and has just the right amount of heat. I used it to make a glaze for roasted chicken, and it was delicious. I'll definitely be making this again.
piyumal sanjeewa
[email protected]I made this jelly for a party and it was a hit! Everyone loved it, even those who don't usually like spicy food. The jelly is sweet and spicy, with a little bit of a kick. It's perfect for spreading on crackers or toast, or using as a dipping sauce f
Muzafar Shaikh
[email protected]This hot pepper jelly recipe is a keeper! It's easy to make, and the flavor is out of this world. I used a variety of peppers, including habaneros, cayenne, and serranos, and the resulting heat was perfect. The jelly is also beautiful, with a deep re