Are you ready to transform ordinary appetizers into extraordinary culinary experiences? This Extra Hot Pepper Jelly is not just a condiment—it's a flavor explosion waiting to happen! Imagine a vibrant, fiery spread that perfectly balances sweet and scorching heat, guaranteed to make your guests' eyes widen and taste buds tingle with excitement. Whether you're a heat seeker or a brave culinary adventurer, this homemade jelly will become your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 1 pound hot peppers, chopped
- 1 cup apple cider vinegar
- 5 cups sugar
- 1 package (1.75 oz) fruit pectin
- 1/2 teaspoon salt
Instructions
- Prepare your canning equipment by sterilizing 4-5 half-pint glass jars, lids, and bands in boiling water. Keep jars warm until ready to use.
- Wear protective gloves when handling hot peppers to prevent skin irritation. Carefully wash and chop the hot peppers, removing seeds for less intense heat if desired.
- In a large, heavy-bottomed stainless steel pot, combine chopped hot peppers and apple cider vinegar. Bring the mixture to a simmer over medium heat.
- Add sugar and salt to the pepper-vinegar mixture, stirring constantly until sugar completely dissolves.
- Increase heat to high and bring the mixture to a rolling boil that cannot be stirred down. Add the fruit pectin and continue boiling for exactly 1 minute, stirring vigorously.
- Remove the pot from heat and quickly skim off any foam that has formed on the surface using a metal spoon.
- Carefully ladle the hot jelly into prepared sterilized jars, leaving 1/4 inch of headspace at the top. Wipe jar rims clean with a damp cloth.
- Apply lids and bands, tightening bands to fingertip-tight. Process jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove jars and let cool completely at room temperature. Check seals after 24 hours. Store sealed jars in a cool, dark place for up to 12 months.
- Allow jelly to set for 24-48 hours before serving. The jelly will continue to thicken as it cools.
Tips
- Safety First: Always wear protective gloves when handling hot peppers to prevent skin irritation and accidental eye contact.
- Heat Control: Remove pepper seeds for a milder jelly, or keep them in for maximum spiciness. Different pepper varieties can also adjust the heat level.
- Sterilization is Key: Properly sterilized jars ensure your jelly stays fresh and prevents bacterial growth.
- Precise Timing: Follow the 1-minute boiling instruction exactly when adding pectin to ensure proper jelling.
- Cooling Matters: Allow the jelly to set completely before serving—patience will reward you with the perfect consistency.
- Versatile Serving: This jelly pairs wonderfully with cream cheese, as a glaze for meats, or as a unique condiment for charcuterie boards.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 23g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
