Despite the heat and the drought, my vegetable garden has been producing like crazy. Perhaps it was the heavy mulch and drip irrigation I added this year. Whatever it was, I have bucket loads of peppers, tomatoes, and onions. Every week, brings another trip to the store for more canning jars. This week's canning included Hot Pepper Jelly.
Typically served with meats or on a cracker with cream cheese.
I love it on a hot homemade baking powder biscuits with cream cheese,
and on cheesecake
and on pound cake
or on ice cream - yes, ice cream
on fried oysters
of course cornbread
and on a ham and cheese sandwich.
Then there is won-tons, eggrolls and chicken nuggets, actually hot pepper jelly is good on everything.
I think I better get some more jars.
Hot Pepper Jelly
1/2 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1/4 cup chopped jalapeño pepper
1 1/4 cups apple cider vinegar
6 cups sugar
6 ounces pectin
2 teaspoons red pepper flakes
1. Chop the peppers. Put the peppers and vinegar in a food processor and puree.
2. Pour the puree into a large pot and add the sugar. Bring to a boil and boil for 4 minutes, skimming any foam that rises.
3. Stir in the pectin and continue boiling for 1 minute. Skim the foam from the top. Remove from the heat and let sit for 5 minutes; skim the foam again. Stir in the red pepper flakes.
4. Pour into hot sterilized jelly jars. Hot bath for 10 minutes. Store in a cool place.