I appear to be involved in a canned goods swap with my gramma. I send her and granpa a jar of my favorite preserve of the year every Christmas — strawberry red wine jam one year, lemon-lime marmalade the next. Last year, Gramma must have foreseen that I was sending her another jar, because tucked into the shipping box between my and Dan’s gifts, we found a jar of her hot pepper jelly.
Dan and I loved it. It was excellent on a cheese plate, especially when we put it with some sharp cheddar and crackers. We ate it on grilled cheese, too. I dreamt of using it as a glaze on a ham, but by then the jar was too far gone.
I emailed Gramma last week to ask for the recipe, and Dan’s face lit up when I told him what I was canning this week. I’m anticipating a lot of happy cheese plates this winter — and that glazed ham!
Adapted from my gramma's recipe. If you want your jelly to be the more traditional bright green color, add a few drops of food coloring to the jelly after you remove it from the heat.
- 2 ounces (about 1/3 cup) chopped jalapeño peppers
- 4 ounces (about 2/3 cup) chopped green bell peppers
- 1 1/2 cup white vinegar (at least 5% acidity)
- 6 cups granulated sugar
- 6 ounces liquid pectin
- Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
- Puree the jalapeños, bell peppers and 1/4 cup of the vinegar in a food processor or blender. There will still be a few small shreds of peppers, which is fine.
- Stir the pepper puree, the rest of the vinegar and the sugar together in a large stockpot. Cover and bring to a boil. Once it is bubbly and foamy, continue boiling, stirring often, for 5 minutes. If it begins to boil over, reduce the heat a bit and stir until the foam subsides a little.
- Quickly stir in the liquid pectin and boil for another minute, stirring constantly. Remove from the heat.
- Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
- Fill the jars with jelly up to 1/4” below the rim.
- Use a clean towel to wipe any jelly off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.