Difference between revisions of "Hot Pepper Jelly"
m |
m |
||
| (One intermediate revision by one other user not shown) | |||
| Line 1: | Line 1: | ||
| − | [[category:Xmas Jam Session]] | + | [[category:Xmas Jam Session]][[category:Preserves]][[category:Chile Pepper]] |
[[category:Sam_I_Am's Recipes]] | [[category:Sam_I_Am's Recipes]] | ||
| − | |||
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
Latest revision as of 15:25, 21 August 2009
Submitted by Sam_I_Am.
- 4 C Red Peppers
- 1 C Jalapeño Peppers
- 1 C Apple Cider Vinegar
- 1 T Hot Pepper Flakes
- 5 C Sugar
Wash, core, & seed the peppers.
For the hot peppers, WEAR GLOVES. Seriously. Don't scratch your nose. Don't rub your eye. Just finish cutting and coring, and never touch them again.
The mellon baller is the unsung hero of the kitchen. It's definitely the best way to seed a bunch of peppers.
Mince the peppers in a food processor. (I filled these bowls twice, in my massive jam session.)
Add the above to a big pot, and simmer till it reaches 215. This is higher than boiling, so you'll have cooked out the water. You're essentially making a really soft candy. Or a really thick syrup.
Don't overcook it, or you'll get hot pepper rock. Don't undercook it, because you'll get hot pepper syrup.
Anyway, ladle into sterile jars and process in a hot-water bath for 10 minutes.
