When I was a young warthog, er, when I was a young boy, I loved Peanut Butter and Jelly sandwiches. Grape was my favourite flavour. As I got older, it was a guilty pleasure at times, but of course that was all BCD. So as a guilty pleasure goes, it went out the window.
Of course PBJs are not the only way to enjoy jelly. And it definitely is not a great way to enjoy Pepper Jelly. This spicy sweet goodness goes amazingly well with cream cheese and bagels or a personal favourite is with cheese ball and crackers – obviously both the bagel and crackers would be GF!
2 pounds (900 g) peppers (Habanero for really hot jelly or Jalapeno for a milder jelly)
2.5 cups (625 ml) apple cider vinegar
2 – 1.75 ounce (100 g) packages powdered pectin
10 cups (2.2 kg) sugar
- Wearing rubber gloves, take the stem off the top of peppers and puree the peppers as fine as possible in a food processor.
- Combine the puree and 4 cups water in a large non-corrodible pot and place over medium heat. When the liquid comes to a simmer, reduce the heat to medium and cook for about 10 minutes, stirring occasionally.
- Pour the hot puree into a jelly bag or a strainer lined with a dampened cheesecloth. Let the juice drip for an hour, stirring occasionally.
- Pour the strained juice into a non-corrodible pot; there should be approximately 4 cups. Add water equal to this amount. Add the vinegar and pectin, stir well.
- Bring to a full boil and add the sugar. Bring the contents to a boil that cannot be stirred down and stir for 1 minute.
- Immediately ladle the hot liquid into hot sterilized jars, leaving ¼ inch headspace, and seal. Refrigerate any jars that do not seal and use within 2 weeks. Note – if you don’t like the colour, you can add a little food colouring. That won’t alter the taste or texture.
- Do not forget to use gloves. If you don’t and you get the pepper oils on your hands, do not rub any sensitive parts. And rinsing with water will not lessen the effects of the oils; the water will only spread the oils.
- Non-corrodible means stainless steel or nonstick, not copper.
It’s best to seal the jars in a hot water bath and I typically boil the jars to sterilize them. You can find instructions on how to do both online in multiple places.