What's Cooking - Sweet Hot Pepper Jelly

I really can't believe I never posted this recipe. It's one of my favorites. For some reason, I love it in the winter, maybe it's the bright green color. It's wonderful on simple saltine or water crackers that are spread with cream cheese and then a drop of the jelly. The flavor will change a bit depending what hot peppers you use.

The original recipe calls for jalapeno, but there are so many yummy hot peppers that I leave it up to you and your personal temperature likes. If you have no hot pepper experience, jalapeno is a good choice.

If you have no hot pepper experience, DON'T touch the peppers with your bare hands when cutting. The hot stuff will get in your skin and stay there a long time. Rubbing your eyes or nose with those hands can be quite painful for a long time.

I prefer also to mix in metal, glass, or ceramic, as absorbent plastic and acrylic hold the heat for a while too.  A jar of this jelly is also a very welcome and inexpensive gift.


Sweet Hot Pepper Jelly

1 ¾ cup Ground Green Peppers
¼ cup Ground Hot Peppers
1 cup Cider Vinegar
5 cups Sugar
1 - 6 oz bottle liquid fruit pectin
green food coloring

Combine ground peppers, sugar and vinegar in a 5 – 6 quart kettle. Stir over high heat to dissolve sugar and boil 4 minutes at a rapid boil. Remove from heat. Cool one minute. Add liquid pectin and food color. Pour into jelly glasses and seal in 1/8 inch paraffin or hot water process as directed.