Hot Pepper Jelly

Name: Hot Pepper Jelly
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 half-pints.
Cuisine: North America, Mexican
Ingredients: 1-1/2 cups white vinegar; 1 medium sweet red pepper, cut into wedges; 2/3 cup chopped seeded habanero peppers; 6 cups sugar, divided; 2 pouches (3 ounces each) liquid fruit pectin; 1 teaspoon red food coloring, optional; Cream cheese and crackers

TOTAL TIME: Prep: 15 min. Process: 5 min. YIELD: 5 half-pints.

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. —Richard Harris, Kingston, Tennessee

Ingredients

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Directions

1. Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam.
Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
2. Serve with cream cheese on crackers.

Nutrition Facts

2 tablespoon: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

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