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Hot Pepper Jelly

Texas is the origin of Hot Pepper Jelly. The first jars were made and sold in Lake Jackson, Texas in 1970. There are many ways to use pepper jelly, but a favorite of Lil’s was to mound the pepper jelly over cream cheese and serve it with crackers. Throughout the 70’s and 80’s it was another favorite hors d’oeuvre at many cocktail parties at our family home on Rockefeller Road.
Ingredients

  • ¾ cup chopped hot

  • green peppers

  • ¾ cup chopped sweet green peppers

  • ¼ cup cider vinegar

  • 6 cups sugar

  • 1 cup cider vinegar

  • 6 oz. liquid pectin

  • 1 tsp. green or red food

  • Coloring

  • Note: Chopped red peppers are pretty to use for the holidays.

  • Pepper jelly makes a good and easy glaze for pork.

Directions

  • Sterilize canning jars and lids with hot water in a large deep pot. Air dry.

  • Place chopped, seedless peppers in a food processor, add ¼ cup vinegar and blend until thin and soupy.

  • Pour into a sauce pan and add the sugar and 1 cup of vinegar.

  • Bring to a boil, then remove from heat and skim off the foam.

  • Add pectin and food coloring, quickly.

  • Reheat and boil hard for 1 minute, stirring constantly.

  • Remove from heat, carefully ladle hot mixture into sterilized jars 1/4” from the top.

  • Tap gently to remove air bubbles, wipe rims clean and seal with flat lids and bands.

  • For food safety reasons: seal the jars with the hot water bath method. To do this, put into a large deep pot with a rack on bottom. Add the jars to the pot and cover with 1-2 inches of water. Space the jars evenly so they do not touch one another. Gently boil for 5 minutes with the pot covered with a lid. Carefully remove the jars onto a wire rack to cool.

  • Yields: 4 pints or 6 (8 oz.) jars with a 1-year shelf life.

Categories

CondimentSpicyAppetizerVegetarianAmericanDessertHoliday