|I cannot tell you how amazing this jelly is, you’ll really have to try it for yourself. It’s the perfect balance of flavors – sweet, heat, and just the complex pepper taste in general… without being too hot!
This will make about 6 jam jar’s worth of jelly, but beware – we went through our batch WAY too fast. (Especially when you consider the fact that there are only 2 of us here!). We like it on crackers, or spread on toast – especially when either has a layer of cream cheese spread on as a base! Breakfast, lunch, dinner, or snacks – Highly addictive.
This is also a really easy recipe, and it’s the first thing I ever tried canning!
1 poblano pepper
1 green bell pepper
2 jalapeno peppers
2 anaheim pepper
1 orange habanero pepper
1.5 cps vinegar
6 cups sugar
1 pouch liquid pectin
Remove stems, cores, and seeds from all peppers, chop into large chunks. Put all peppers in food processor, process till finely chopped.
Put peppers and vinegar into pot, bring to boil. After 1 minute, turn temperature down and simmer another 15 mins.
Strain peppers for juice (I lined a metal colander with a coffee filter). *
In the pot, add sugar to strained pepper juice. Turn heat up to medium-high, and stir constantly while bringing it to a rapid boil.
Remove from heat, add pectin. Stir well.
Pour jelly into sterilized jars, leaving about 1/8″ inch space on top. Wipe rims, place lids on top of each, and affix the rings. Water bath / process for 5 minutes.
Allow jars to cool.
Check each jar to make sure it sealed properly. The middle of the lid should have been sucked down. Jars that haven’t sealed properly should be stored in the fridge and eaten relatively soon (within 2 weeks). This won’t be a problem 🙂
Tighten all lids. Jelly should keep for around a year, but it very likely won’t be around that long!
* After straining the juice, I thought it was a shame to have just a plain, clear jelly. I reserved the colorful peppers at this point, and re-added them just before I added the pectin. You can choose to have pepper pieces in your jelly or not! If you want to have them in there, don’t bother straining the juice out.