If you’ve never tried red pepper jelly you might think it’s super spicy.
Remove all the seeds from the peppers and get great flavor without the heat. Leave half the seeds and get 3 out of 5 star heat. Leave them all in – like my husband likes it – and get a 5 star heat!
You can use green jalapeños or red for the jelly. I like the flavor and color of the red peppers just a hair more than the green, but both are amazing. Growing them is pretty easy too!
The perfect combination of sweet and spicy create the perfect marriage of ingredients for glazes on everything from fowl to fish.
FOR THE BOOK: Stacy Lyn’s Harvest Cookbook
A few pepper jelly tips:
- Wear gloves when deseeding and and chopping the peppers.
- Control the heat by controlling the amount of seeds that go into the jelly.
- Plant extra peppers to make extra jelly for unexpected guests!
Watch me make No Fail Red Pepper Jelly:
- 1 pound red jalapeño red peppers
- 1 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tablespoon butter
- 3 ounces liquid pectin one packet
- pinch of Kosher salt
Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
Transfer peppers to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.
Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.
Ladle mixture into sterile jars leaving 1/4 inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.