A little heat never killed anybody. Pair up this sweet and spicy pepper jelly with some cheese and crackers, and you’ve got yourself the perfect appetizer!
Yields: 5 half-pints
- 1½ cups white vinegar
- 1 medium sweet red pepper, cut into wedges
- ⅔ cup chopped jalapeño peppers
- 6 cups sugar, divided
- 2 pouches (3 ounces each) liquid fruit pectin
- Goat cheese and crackers
- Put vinegar and peppers in a blender or food processor and puree while slowly adding 2 cups of sugar.
- Pour the mixture into a saucepan and stir in the remaining cups of sugar. Bring to a boil then strain the mixture and return to the pan.
- Add in pectin and put into a rolling boil over high heat for 2 minutes while stirring constantly.
- Remove from the heat and skim off the foam on top. Transfer the mixture into half-pint jars, leaving ¼ inch of headspace.
- Remove air bubbles, wipe rims, and secure lids on tightly. Process for 5 minutes in a boiling-water canner.
- Serve with goat cheese and crackers.
Note: Wear gloves when cutting hot peppers to avoid your hands from burning. Avoid touching your face afterwards. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.