Hot Pepper Jelly
Number of servings : Prep time: 1 hr (plus set time) Cooking time: 48 (2 tbsp or 25 mL each) Type
Number of servings :
Prep time: 1 hr (plus set time)
Cooking time: 48 (2 tbsp or 25 mL each)
Type of meal : | Condiments | Condiments
Special diet :
1 1/2 cups (375 mL) white vinegar
1 medium sweet red pepper, seeded and chopped
1 cup (250 mL) seeded, chopped jalapeno peppers (about 5)
6 cups (1.5 L) granulated sugar
2 pouches (85 mL each) liquid fruit pectin
1. In a blender or food processor, place vinegar, red pepper and jalapenos; purée. Add 2 cups (500 mL) of sugar; blend well.
2. Pour into a large, heavy saucepan. Stir in the remaining sugar; bring to a boil, reduce heat, cover and simmer for 5 minutes, stirring occasionally. Strain mixture through fine mesh sieve; return to pan. Stir in pectin; return to a rolling boil over high heat. Boil for 1 minute, stirring constantly.
3. Remove from heat; skim off foam. Carefully ladle hot mixture into hot, sterilized 1-cup (250 mL) jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Wear disposable gloves and avoid touching your face when working with any hot peppers; the oils can burn skin. do not stand directly over blender or inhale vapours while puréeing peppers and vinegar.
Photo: My Yen Trung, www.myyentrung.com; Styling: Signe Langford