When people first hear "pepper jelly" their first reaction may be, "Ew!" or "Weird!", but this stuff is seriously amazing. I've been eating jalapeño jelly since I can remember. It's perfectly sweet and spicy at the same time. My favorite way to eat it is on Wheat Thins with cream cheese. However, it's also amazing as a dipping sauce for chicken nuggets, as a stir fry sauce, or as a glaze when roasting meat. The possibilities are endless! Bonus: it also makes a great gift!
Ingredients:
1 large red pepper, seeded and cut in to strips
1 large green pepper, seeded and cut in to strips
10 jalapeños, seeded for less spicy jelly (I left the seeds in half of my peppers and I thought the spice was perfect)
1 1/2 cups white vinegar
1/2 tsp. salt
6 cups sugar
3 tbs. Ball RealFruit Low or No-Sugar Needed Pectin
Directions:
1. In food processor or blender, finely chop peppers. Put in large saucepan with vinegar, salt, and sugar. Boil for 10 minutes, stirring often. Add pectin and boil 1 more minute.
2. If canning (recommended) pour in to sterilized jars and water bath for 10 minutes. Wait a day to serve so jelly has time to firm. This recipe makes 12+ small jelly jars.
3. If refrigerating, potion into containers, allow to cool and refrigerate for up to 1 month. Enjoy!
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