September 2018 – Chili Pepper Jelly
This summer, our trainer Lori’s garden produced a bumper crop of jalapeno and serrano peppers. What to do with all these beautiful peppers?
She turned them into pepper jelly that can be served with crackers and a creamy cheese (such as goat cheese or brie), or to top a burger or grilled chicken breast, or to glaze a pork tenderloin. It’s not nearly as difficult as you might think, and you don’t need a fancy canner to do it.
Recipe courtesy of Jennifer Drummond
- 1 lb. serrano and jalapeno peppers, stemmed and seeded (Use latex gloves for this step, or risk “hot pepper hands“!)
- 2 cups apple cider vinegar, divided
- 5 1/2 cups of sugar, divided
- 2 packets (1.75 oz. each) Less sugar or No Sugar Fruit Pectin, such as Sure Jell
- 6 mason jars, 8 oz. each
- Fill a large stock pot 2/3 of the way with water, and set on the stove to boil (you can put a lid on it and turn it down to a simmer if it boils before you are ready for it).
- Put the jars in the dishwasher on the sterilize/sanitize mode to clean them. Put the lids/rings in a saucepan of water on the stove and allow to boil for 5 minutes. You can then turn it off and leave the lids in the pot until ready to use.
- Put a few ice cubes and some water in a cup, and place a metal spoon in the cup. Set aside.
- Mix the pectin and 1/2 cup of sugar in a bowl, mix together, and set aside.
- Add peppers and 1 cup of vinegar to a blender or food processor. Process until slightly chunky, then transfer to a stainless steel pot.
- Add 5 cups of sugar and 1 cup of vinegar to the pot and bring to a boil over medium heat. Continue to boil for 10 minutes, stirring occasionally.
- Add the pectin and sugar to the pot and boil for 10 minutes, stirring constantly. (At this point, make sure the water in the large stock pot is boiling.)
- Use the spoon that has been sitting in the cold water to spoon up a small amount of jelly for a texture and taste test.
- Transfer jelly to the mason jars, filling each to within 1/4 inch of the top of the jar. Put the lids on and tighten the rings.
- Using tongs, place the jars into the pot of boiling water and allow to boil for 10 minutes. Ensure there is at least 2 inches of water covering the jars.
- Use tongs to remove the jars to a towel and allow them to cool completely. Refrigerate after opening the jar.