Saturday, June 13, 2015

Hot Pepper Jelly with Lime and Garlic



I was asked to develop a recipe for HOT PEPPER JELLY because Hot-Hot-Hot to spread over cream cheese and brie cheese for an hors d'oeuvre could not be found in the stores. I Googled dozens of recipes, all that offered instructions that were adverse to my marmalade successes. They said to cook the hot peppers with sugar and then add either liquid or powdered pectin. No-No-No! The jelly didn't jell, and I had to label it "HOT PEPPER SAUCE". So, I shredded all the recipes from the net and developed my own. It is fabulous! Only problem is that my throat is still burning from breathing in the fumes. So, if you make it, wear latex (or latex-free) gloves to protect your hands and Dark Glasses to keep your eyes from tearing. And, here it is: The Champion of Champions HOT PEPPER JELLY WITH LIME AND GARLIC. Sorry, it is not in any of my cookbooks. Maybe next time!!

HOT PEPPER JELLY WITH LIME
Yield: 6 half pint jars

2 cups minced combination hot peppers, such as Jalape├▒o, Habanero, Anaheim, Cubanelle, Rocotillo, Serrano, Poblano, or/and even the hottest Carolina Reaper

A large red bell pepper

Large garlic clove

Handful fresh mint leaves

1½ cups white vinegar

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

7 cups granulated sugar

1 packet SureJell® pectin (1.75 ounces)

Optional: a drop or two red food coloring

Plastic gloves

Dark glasses

 

1.       Purchase a mixture of peppers, depending on how hot you like the jelly. Some stores will have them labeled by degree of heat. Check the recipe index for a list of peppers.

2.       Put on gloves and glasses to protect your skin and eyes.

3.       Slice the peppers. Remove the stems. Remove the seeds from the bell peppers but not from the hot peppers.

4.       Peel and slice the garlic.

5.       Remove peppers and garlic to a food processor. Add the mint leaves and 1 cup of the sugar. Grind the mixture and remove to a large pot. Add the vinegar, lime and orange juices.

6.       Bring the mixture to a boil. Boil gently 5 minutes. Turn off heat. Cover and allow it to stand 15 minutes.

7.       Strain all but ½ cup so there will be some seeds in the finished jelly. Return to the pot.

8.       Add food coloring if desired. Bring to a boil and stir in the SureJell®. When it returns to a boil, add the sugar all at once. Boil hard, stirring, 1 minute only.

9.       Fill sterilized jars according to directions.

Note: For super-hot jelly, go heavy on Habanero chilies

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