Instant Karma Hot Pepper Jelly

This just isn’t an original recipe, it’s basically the recipe from the Ball Blue Book of Preserving.  Only the name is different, that and the different kinds of peppers.  If you look in the Ball Blue Book of Preserving, they have it listed as Jalapeno Jelly.

I wouldn’t even put it up here, but I’ve gotten so many requests, I decided to reproduce it for those folks.

 

Instant Karma Hot Pepper jelly

 

12-15 Habanero peppers

12-15 Sweet red cherry peppers (or pimento peppers, or red/orange bell peppers in a volume roughly equal to that of the habanero peppers)

2 cups white vinegar

6 cups sugar

2 pouches liquid pectin

red or orange food coloring (optional)

*********

Procedure.

Set up the canner, begin boiling the jars you need, get everything ready.

Put on latex, nitril, or rubber gloves.

Destem and deseed the peppers.  You really want to get all the seeds, because even one will show up in the jars like a fly in soup.  Don’t remove any membranes, flavor and hotness come from membranes.

Blend the peppers and 1 cup of the vinegar in a blender.  You want the peppers finely pureed.  Pour this into a large stainless steel or enameled saucepot (not aluminum).  Use the other cup of vinegar to rinse out the blender and add to the saucepot.

Add 6 cups of sugar to the pot.  Stir this.

Bring to a boil.  Once it begins to boil, boil for 10 minutes stirring constantly at low to medium heat.   Remove excess foam.

Add the 2 pouches of liquid pectin and return to a hard boil (one you can’t stir away) for 1 minute.

Remove from heat, and remove excess foam.  Stir slowly.  Add any food coloring now.

Ladle hot jelly into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.  Remove and let the jelly set up.

Seriously, wear the gloves.  Don’t take them off until you’re done handling *and cleaning up* any hot pepper residue.  Even then, I typically end up washing my hands (or other parts) with soap and water multiple times.

***********

We eat this stuff with crackers and cream cheese.  I really haven’t found anything that improves on that.  We’ll be giving some away for presents as well.  Anything you’d glaze with some other kind of jelly, like maybe a nice pork roast, certainly works, but who gets tired of crackers and cream cheese and pepper jelly so hot it clears your sinuses?  If we *must* have variety, we change the type of cracker!  Add some pickles and some jumbo lump cold crab meat, and you have dinner.

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3 Responses to “Instant Karma Hot Pepper Jelly”

  1. Madame C Says:

    How wonderful! Thank you so much! The recipe is copied and pasted:) Have a great week-end!
    Charlotta

  2. Mike Says:

    Your hot karma pepper jelly sounds wonderful, I am going to save this recipe so we can try it next year. This years peppers did not get very hot due to the weather. Anyway, you have a very nice blog here. I was looking at some of your garden pictures and really like the way you do up your covered beds.

  3. meemsnyc Says:

    Ooooh, what a great way to use habaneros! I have so many growing.

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