Vegan MoFo Day 25; Spicy Pepper Jelly
Every year, our pepper plants are more prolific than we expect, and every year, we plant way too many of them. My absolute favourite way to use up excess peppers is in pepper jelly. I especially love to put it on top of a bagel & Better Than Cream Cheese. I also love to just dip crackers into it. Or spread it on crackers… whichever.
This recipe makes a lot. 12 half pint jars. Actually, I think I got 12 4oz jars and 7 half pint (8oz) jars. You’re going to want to make at least this much. Trust me.
The beautiful thing about jelly is that if you don’t have the means to water bath your jars. You can still do it. Once you’ve put the hot jelly into the warm, sanitized jars, make sure your lids are on tight, and flip them upside down. Let them stay that way 24 hours. They seal almost every time.
2C chopped green bell pepper
2/3C chopped jalapeno
4 chopped habenero peppers
3C apple cider vinegar
2 boxes Sure Jell pectin (yes, it’s Kraft brand, and they’re terrible for any number of reasons, but, it’s all I can find locally. If you choose not to use it, you’re going to need 3.5 oz dry pectin)
Pulse your peppers in a food processor until finely minced (just leave them chopped if you’d rather have big chunks of peppers in your jelly, or do half and half, it’s up to you)
Combine peppers, sugar, and vinegar in a large pot. Bring to a rolling boil (It took me a good 15 minutes, but, I’m at a high elevation. I’m willing to bet, if you live near sea-level, it’ll only take 5-10 minutes)
Stir in pectin.
Add to jars, leaving about a 1/2 inch head room.
If you’re using a water bath, process for 13 minutes. Let sit 5 minutes in bath before removing. Let sit 24 hours before storing.
Posted on October 25, 2012, in Vegan MoFo, Vegan MoFo 2012 and tagged canning, habenero, jalepenos, jelly, pepper jelly, Peppers, preserving, Preserving the Harvest, vegan, Vegan MoFo, Vegan MoFo 2012, Vegan Month of Food. Bookmark the permalink. Leave a comment.