Tuesday while shopping in Mi Comisariato I found fresh green jalapeño peppers. That may not sound like a big deal to you but they are not often available so I picked up a big bag and yesterday I pickle some of those beauties as well as made my special Hot Pepper Jelly.
What I ended up with was two jars of pickled peppers, five jars of Hot Pepper Jelly (one has already been given to a friend) and one container of Jalapeño Pepper Sauce especially for Joe. I have kept some seeds for planting and have some drying for hot pepper flake.
- 6 1/2 cups sugar
- 1/4 cup finely chopped jalapeños seeded
- 1 cup finely chopped green bell pepper seeded
- 1 1/2 cup apple cider vinegar (I used 1 cup white vinegar & 1/2 cup apple cider vinegar)
- 1 t butter (this stops the foam from forming on the top of your jelly)
- 1 box Sure-Jell (thanks to Susan & Jimmy for bringing this from the states for me) or 1 bottle of Certo
- green or red food coloring (optional – the peppers turn an unappealing color when heated so this brightens it up)
Clean and sterilize your jars first. Set aside on a clean dish towel. Clean and seed your peppers and chop very fine (I use a food processor for this step), then add to a large pot with the sugar, vinegar and butter. Stir over medium heat until the sugar dissolves. Bring to a boil for one minute, lower the heat to a simmer for 5 minutes.
If using Sure-Jell: In a small saucepan add 3/4 cup of water and the box of Sure-Jell using a whisk mix well and simmer gently until dissolved.
If using Certo: It is already a liquid, just add the bottle to the mixture.
Add to the pepper mixture along with several drops of food coloring. Stir for a minute or two and turn off heat. Pour into sterilized jars, clean rim of jar of any drips, cap and allow to cool before refrigerating.
Serve with cream cheese on crackers.