Easy Hot Pepper Jelly
Sure, you can buy it. But where's the fun in that?
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 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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