Hot Pepper Jelly
Anyone who has a garden will relate. Everything is ready to be harvested at the same time. This was my first time trying to make this. I had bought some jelly at the farmers market and loved the flavour. I then looked online and found so many recipes that I was a little overwhelmed. This is an amalgamation of many. It’s more like a jam this time but flavour wise was good.
Ingredients
- sweet bell peppers
- 8 jalapeños
- 2 chili peppers
- ½ cup of apple cider vinegar
- 1 cup of sugar
- 3 ½ cups of water
- 2 unflavored unsweetened gelatin packs
Directions
- Chop all peppers together. I used a food processor and pulsed it until it was very small chunks.
- Put the peppers in a pot with the vinegar, sugar and 3 cups of the water. Include the juices from the peppers. Heat at medium high heat.
- In a small bowl, use the remaining ½ cup of water and dissolve the 2 gelatin packs. 4 Add to the peppers and bring to a boil. 5 Boil for about 10 minutes.
- Put in sterile jars. I used 1 cup glass jars.
Nutrition Per Serving
- Calories 8
- Fat 0.3 g
- Sugar 1.6 g
- Carbohydrates 1.86 g
- Protein 0.1 g
- Fibre 0.2 g
As I mentioned it turned out more like a jam than a jelly. I was also nervous that it would be consistent enough. Patience, it will set. This recipe has a little kick but you can make it hotter if you like by your choice of peppers. Mine was quite green but if you use red peppers it will be redder.
The heat is up to you and the color is up to you. Next time I will put a few less sweet bell peppers or more hot peppers. This is where you can have fun and make it your own.
It all started with a bite 