Recipe Archives->Preserving->Hot Chile Jelly

Hot Chile Jelly

Made a hot chile jelly tonight that turned out just right. Used
two cups of ground up sweet peppers (bells and others) and two cups
of hot chiles, several varieties including anchos, tabascos, Thai
Hots, etc.  Add enough water to cover, bring to a rolling boil and
let boil for 15 minutes, stirring occasionally. Pour it through a
strainer and, if needed, add enough water to bring the liquid to
1.5 cups. To that I added 1.5 cups of apple cider vinegar, added
one package of pectin, and one drop of red food coloring, brought
the mix to a boil and boiled for 1 minute. (All boils are hard
boils, can't be stirred down.)

Added 4 cups of sugar I had in a separate container and stirred
continuously until the mixture came to a hard boil. Boiled the mix
until it hit 220F on the candy thermometer and decanted it into
sterile, hot, 1/2 pint jars. Ended up with about 4.5 jars of a
bright red jelly. Sealed and BWBed them for 5 minutes. Opened one
a little while ago and smeared some on a cracker. A mix of sweet
and hot, just enough vinegar in it to bite a little and enough hot
pepper heat to make it good. Think this one is a winner, gonna make
some more.

Printable version: hot-chile-jelly.txt.