Home Cooking

Hot Pepper Jelly - A Success Story

Share:

Home Cooking 3

Hot Pepper Jelly - A Success Story

ChiliDude | Sep 5, 2005 11:59 AM

There is a recipe for hot pepper jelly in Jane Butel's book, 'Hotter Than Hell.' The recipe calls for 3 large red bell peppers and 6 to 8 jalapenos.

I've had a bumper crop of serrano chiles, but ripening from green to red has been very slow. I did not use any bell peppers in my latest batch of hot pepper jelly.

About 4 red savinas (hottest of the habanero clan), 8 ripe jalapenos, and about 5 dozen green serranos were prepared for the jelly. This batch was labor intensive because all the chiles had to have their seeds removed. Removing seeds from 3 bell peppers is easy.

Seven 1/2 pints were produced from this batch that was made yesterday (04Sep05), and one of the jars was sampled for lunch today. I made a peanut butter and jelly sandwich with rye bread. The jelly was a success and worth the intensive labor.

Happy Labor Day Y'all

Want to stay up to date with this post?

Recommended From Chowhound