Saturday, August 18, 2012

Hot Pepper Garlic Jelly

I had an over abundance of hot peppers in my garden this year. I found this recipe and since we love garlic, knew we would love this. The garlic isn't over powering and this is great over cream cheese like regular hot pepper jelly.

Hot Pepper Garlic Jelly
By riffraff on

Yield: 6 1/2-7 half pints

1 cup hot peppers, chopped ( I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)

1 red bell peppers or 1 green bell peppers, chopped

1/4-1/2 cup chopped garlic, to taste

1 1/2 cups white vinegar

6 cups sugar

1  packet liquid Certo ( or other liquid pectin)

Have your jar flats  and jars hot and ready.
Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.  Bring to a boil, stirring often. Boil for 5- 6 minutes.
Remove from heat and add Certo and stir for at least 1 minute(Beth does for at least 3) Pour into 1/2 pint jars.
As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it). Can water bath for 15 minutes.
Leave them on the counter for a while to finish sealing. If you notice the peppers settling just give the jar a little shake every once in a while.

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