Hot Pepper Jelly

It's Easter weekend and that means I am just hours away from joining my tribe out in the desert as we have done every Easter since I can remember. It is the one time of year that I get to see my whole family - all of us in one place. It's something that I look forward to all year long.

I wanted to bring along a little gift for everyone - something made with love. 

Hot Pepper Jelly seemed like the perfect treat. I canned each portion in weck jars and finished them off with a kraft paper label designed by Wylie West Creative.

Hot Pepper Jelly 

makes 6, 8oz jars 

Ingredients 

10 Serrano Chilis (slice in half, keep seeds intact in 5, and then slice into thin slices)

4 Red Bell Peppers (deseeded and small diced)

4 Orange Bell Peppers (deseeded and small diced)

4 Yellow Bell Peppers (deseeded and small diced)

10 Jalapenos (deseeded and small diced)

1 Habanero (keep seeds and small diced)

2 Anaheim Peppers (deseeded and small diced)

1 cup Apple Cider Vinegar

1 cup Water

1 box Pectin

5 Cups Sugar 

Method

1. Bring everything but the sugar to a boil. 

2. Add sugar and bring to a boil again. Maintain boil for 5 minutes.

3. Simmer for 25-30 minutes until peppers are translucent and jelly is visibly thickened. 

4. Can according to manufacturer instructions. If you plan to use within a 2-3 weeks, there is no need to can the jelly - it will store just fine in a jar in your fridge for quite a while. 

5. Enjoy! 

Serving Suggestions: 

1. Serve with Goat Cheese & Crackers 

2. Make a Gratin - cover goat cheese or cream cheese with layer of jelly in small dish and bake at 400 until bubbly & hot & then spread on crostini

3. Add a bit to your favorite stir-fried vegetables with a dash of soy sauce  

4. Brush it onto Salmon with a squeeze of fresh lime juice and Broil or Grill 

5. Use it as a spread on Turkey Burgers or Grilled Chicken Sandwiches 

6. Add it to cheesy quesadillas or grilled fish tacos 

7. Add it to margaritas for a pepper infused masterpiece