This recipe is crafted for spice freaks who are in desperate need of pepper jelly that actually has a kick to it.
INGREDIENTS FOR 7 8oz JARS
1 pound red jalapeño red peppers (you could use green jalapenos too, but the red ones give it a nicer color)
22 thai chili peppers for mild or 40 thai chili peppers for spicy
^ Overall above needs to be over and around 2 lb
1 1/2 cups cider vinegar
6 cups sugar
4 ounces liquid pectin
MATERIALS
- Latex gloves
- 7 8oz mason jars
- Knife
- Large pot enough to fit a few jars
- Ladel
- Canning tool set: canning funnel, jar lifter, jar wrench, lid lifter, canning tongs
- Food processor
- Strainer
INSTRUCTIONS
Time needed: 1 hour.
Below is the my special recipe for a delicious pepper jelly. I followed a great 5 min YouTube video for inspiration, which you can find here.
- Put latex gloves on
Your hands will BURN if you do not use gloves when handling chilis.
- Sterilize mason jars
- Remove stems from all peppers. Cut the peppers in half.
- Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
- Drain excess liquid from peppers using a strainer.
- Transfer peppers to a large pot and add the 3 cups of vinegar.
- Bring mixture to a boil.
- Lower to a simmer for about 20 minutes.
- Add the 6 cups of sugar to the pepper mixture and bring to a boil.
- When it reaches a rolling boil, allow to continue boiling for 1 minute.
- Add 4 oz of liquid pectin and stir to mix.
- Allow mixture to boil for 3 minutes and remove from heat.
- While boiling, get the lid tops hot. Get a saucepan, add some water in it, add the lid tops on the heated water.
- Ladle mixture into sterile jars leaving 1/4 inch headspace.
- Use a lid lifter to lift hot lids on the jars and use a jar wrench to screw rims firmly. Proceed canning in a hot water bath for 10 minutes.
- Refrigerate after opening.
