Easy Hot Pepper Jelly

From Cook's Country | April​/May 2012

Why this recipe works:

Most jelly recipes are finicky and time sensitive in an effort to achieve the proper set texture. This recipe takes a shortcut. We use 1 pound of red jalapeño chiles (no bell peppers here), and process them in a food processor with shredded apple, which contains natural pectin to help the… read more

Most jelly recipes are finicky and time sensitive in an effort to achieve the proper set texture. This recipe takes a shortcut. We use 1 pound of red jalapeño chiles (no bell peppers here), and process them in a food processor with shredded apple, which contains natural pectin to help the jelly set. Then we cook the mixture with store-bought apple jelly for just under 20 minutes until thick. This gave us great hot pepper flavor and a proper jelly texture, with a lot less fuss.

 

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Makes 1 quart

Use gloves when you handle the peppers. For hotter jelly, add 1 tablespoon of the pepper seeds to the pot in step 2.

 

Ingredients

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