Here's a tasty way to preserve late-summer peppers from the garden. We love to serve this jelly on crackers with a little cream cheese.
Ingredients
- 1 cup seeded and finely chopped hot peppers (such as jalapeños, scotch bonnets, or habaneros)
- 6 cups cider vinegar
- 6 cups sugar
- 6 oz. liquid pectin
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Instructions
Step 1
Combine chiles with vinegar in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 5 minutes. Remove from heat and strain, setting chiles aside and returning vinegar to pan. Add sugar and pectin. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat, skim foam, and add chiles. Cool in the pan until thick (like honey), about 30 minutes.
Step 2
Stir to evenly distribute chiles, then ladle into 7 sterilized half-pint mason jars. Seal and let stand at room temperature to set, about 1 hour. (Jelly can be stored in refrigerator for 1 month.)
- Combine chiles with vinegar in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 5 minutes. Remove from heat and strain, setting chiles aside and returning vinegar to pan. Add sugar and pectin. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat, skim foam, and add chiles. Cool in the pan until thick (like honey), about 30 minutes.
- Stir to evenly distribute chiles, then ladle into 7 sterilized half-pint mason jars. Seal and let stand at room temperature to set, about 1 hour. (Jelly can be stored in refrigerator for 1 month.)
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