Zutaten für Hot Pepper Garlic Jelly
- Hot Pepper
- Red Bell Peppers
- 4 cloves minced garlic
- 1 cup white vinegar
- 1 cup sugar
- Certo
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Zubereitung von Hot Pepper Garlic Jelly
- Wash and finely chop 2 cups of assorted hot peppers (red, yellow, green – include at least 2 habaneros for optimal flavor and heat). Wear gloves!
- In a large saucepan, combine the chopped peppers, 1 cup of white vinegar, 1 cup of water, 1 cup of sugar, and 4 cloves of minced garlic.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to low and simmer for 20-25 minutes, or until the peppers are softened and the mixture has thickened slightly.
- Remove from heat and carefully transfer the mixture to a blender. Puree until smooth. (Vent the lid to avoid explosions!)
- Return the pureed mixture to the saucepan and add 1 box (1.75 oz) powdered pectin. Stir well to combine.
- Bring the mixture back to a rolling boil over medium-high heat, stirring constantly for 1 minute.
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, place lids and rings on top, and process in a boiling water bath for 10 minutes (adjust according to your altitude).
- Remove jars from the canner and let them cool completely. You should hear a 'pop' sound as the jars seal.
- Once cooled, check the seals. Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
745g
Fat
0g
Carbs
65g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Jellies Canning Condiments Etc Vegetables Dinner Party Holiday Event Low Fat Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Peppers Novelty Number Of Servings Technique
