Welcome to my double hot pepper jelly recipe! If you’re a fan of sweet and spicy flavors, then this recipe is for you. This jelly recipe is packed with a delicious combination of red and green chili peppers, making it twice as hot and twice as flavorful as your regular pepper jelly.
This recipe is the perfect way to add a little heat to your favorite dishes. Whether you’re using it as a glaze for meats or as a dip for crackers and cream cheese, this double hot pepper jelly will definitely elevate your meals.
Not only is this recipe easy to follow, but it also only requires a few ingredients that you may already have in your pantry. So, let’s get started and make some double hot pepper jelly!
Why You’ll Love This Recipe
If you’re a fan of sweet and spicy flavors, then this Double Hot Pepper Jelly Recipe is perfect for you. This recipe is a fantastic combination of sweet and spicy flavors that pack a punch in every bite. I promise you’ll love this recipe because of its versatility in pairing with different foods and the ease with which it can be made.
One of the reasons you’ll love this recipe is because it’s incredibly easy to make. With just a handful of ingredients, including sugar, distilled white vinegar, and hot peppers, you can whip up a batch of this delicious jelly in no time. The recipe requires only some basic chopping, mixing, and boiling, and then voila! You have a homemade hot pepper jelly that’s ready to be served.
Another reason you’ll love this recipe is its versatility in pairing with different foods. You can use it as a condiment, sandwich spread, or glaze for meats. The sweet and spicy flavors of this jelly pair perfectly with cream cheese, crackers, and toasted bread. You can also use it as a marinade for chicken or pork, or as a dipping sauce for spring rolls or fried chicken. The possibilities are endless!
Aside from its fantastic flavor and versatility, this Double Hot Pepper Jelly Recipe is also an excellent addition to your pantry. It can be stored for up to a year, and you can easily make a large batch to last you for months. You can also use different types of peppers to make your jelly, such as jalapeno, cayenne, or ghost pepper, depending on your preferred level of spiciness.
In conclusion, this Double Hot Pepper Jelly Recipe is perfect for anyone who loves sweet and spicy flavors. It’s easy to make, versatile in pairing with different foods, and can be stored for up to a year. So go ahead and give this recipe a try, and I guarantee you’ll love it as much as I do.
Let’s take a look at what you’ll need to make this Double Hot Pepper Jelly Recipe. This recipe yields approximately 4 cups of jelly. Here’s what you’ll need:
- 1 pound (about 6-1/2 cups) finely chopped bell peppers (use a mix of green, red, and/or yellow)
- 1 cup finely minced jalapeño peppers (about 6-8 peppers)
- 1/2 cup finely minced red chili pepper (about 6-8 peppers)
- 1/2 cup finely minced green chili pepper (about 6-8 peppers)
- 2 cups distilled white vinegar
- 6-1/2 cups sugar
- 1-1/2 teaspoons cayenne pepper
- 1 (3-ounce) pouch liquid pectin
You can easily adjust the heat level of your jelly by using more or less of the hot peppers. If you prefer a milder jelly, you can substitute some or all of the hot peppers with sweet peppers like banana peppers or sweet bell peppers. Make sure to wear gloves when chopping the hot peppers to avoid any skin irritation.
The Recipe How-To
Step 1: Prepare the Peppers
To start this recipe, I recommend gathering 1 pound of hot peppers, such as jalapeños or ghost peppers. Be sure to use gloves when chopping and handling these spicy peppers to avoid any skin irritation. You can also include some sweet peppers like bell or banana peppers to balance out the heat.
Using a sharp knife, finely chop 4 cups of mixed peppers, including 1 1/2 cups of minced red chili pepper and 1/2 cup of minced green pepper.
Step 2: Cooking the Jelly Mixture
In a large pot, combine the chopped peppers with 6 1/2 cups of sugar and 1 1/2 cups of distilled white vinegar. Bring the mixture to a boil over high heat, stirring constantly until the sugar dissolves.
Once the sugar has dissolved, reduce the heat to medium-low and let the mixture simmer for 20-25 minutes, stirring occasionally.
Step 3: Adding Pectin and Finishing the Jelly
After the mixture has simmered for 20-25 minutes, add 1 pouch of liquid pectin and stir well to dissolve. Continue to cook the mixture for an additional 5 minutes.
To test if the jelly has set, spoon a small amount onto a chilled plate and see if it forms a gel-like consistency. If it does not set, add another pouch of pectin and cook for an additional 5 minutes.
Step 4: Canning the Jelly
Once the jelly has set, it is time to can it! Follow proper water bath canning procedures to ensure the jelly is safely preserved.
Note: If you’re new to canning, be sure to follow a canning recipe and use sterilized jars and lids to prevent contamination.
Step 5: Enjoy Your Homemade Hot Pepper Jelly
Once the jelly has been properly canned and cooled, it is ready to be enjoyed! This spicy and sweet jelly is perfect to spread over cream cheese and serve with crackers or as a glaze for meats. Enjoy the fruits of your labor and share with friends and family!
Substitutions and Variations
If you’re looking to switch things up with this double hot pepper jelly recipe, there are a few substitutions and variations you can try out. Here are some ideas to get you started:
– Peppers: While this recipe calls for a mix of red and green bell peppers, you can use other types of peppers as well. Try adding in some finely chopped banana peppers for a slightly sweeter, tangier flavor. If you want even more heat, consider swapping out one of the bell peppers for a cayenne pepper or two. And if you’re feeling brave, you could even try adding in a ghost pepper or two (just be warned, these are extremely spicy!).
– Pectin: This recipe uses liquid pectin, but you can also use powdered pectin if that’s what you have on hand. Just be sure to follow the instructions on the packaging for how much to use.
– Sugar: If you prefer a less sweet jelly, you can reduce the amount of sugar in the recipe by up to 1 cup. Keep in mind that this may affect how well the jelly sets.
– Vinegar: While distilled white vinegar is the most commonly used type of vinegar for pepper jelly recipes, you could experiment with other types of vinegar as well. Apple cider vinegar, for example, would add a slightly sweet, fruity flavor to the jelly.
– Pairings: This jelly goes great with cream cheese and crackers, but you could also try using it as a glaze for grilled meats or roasted vegetables. And if you want to get really creative, try using it in a cocktail (a spicy margarita, perhaps?).
Whatever substitutions or variations you try, be sure to write down what you did so you can recreate your favorite versions in the future. And as always, make sure to follow proper canning procedures if you plan on storing your jelly for more than a week or so. Water bath canning is a great option for preserving homemade jellies and jams.
Serving and Pairing
Double Hot Pepper Jelly is a versatile condiment that can be served in many ways. You can spread it on toast, biscuits, or crackers. It also pairs perfectly with cream cheese, which makes it an excellent addition to a charcuterie board or a party platter. The sweet and spicy flavor of the jelly goes well with salty cheese and cured meats.
If you want to add a kick to your sandwich or wrap, spread a layer of the jelly on the bread or tortilla. It is an excellent complement to turkey, chicken, or ham. You can also use it as a glaze for roasted meats or vegetables.
For a quick appetizer, you can serve Double Hot Pepper Jelly with sliced green apples or pears. The sweetness of the fruit balances the heat of the jelly. You can also use the jelly as a dipping sauce for chicken tenders, meatballs, or egg rolls.
If you are feeling adventurous, you can try making a spicy cocktail with Double Hot Pepper Jelly. Mix a spoonful of the jelly with vodka, lime juice, and soda water for a sweet and spicy drink.
Overall, Double Hot Pepper Jelly is a versatile and flavorful condiment that can elevate any dish. Its sweet and spicy flavor profile makes it perfect for pairing with a variety of foods and beverages.
Make-Ahead, Storing and Reheating
Double hot pepper jelly is a versatile condiment that can be enjoyed in various ways, making it an excellent addition to your pantry. With proper storage, this jelly can last for up to a year, giving you the freedom to make it ahead of time and store it for later use. Here are some tips on how to make-ahead, store, and reheat your double hot pepper jelly.
Make-ahead: You can easily make a big batch of double hot pepper jelly and store it for later use. Once the jelly has set, transfer it to airtight jars, making sure to leave a quarter-inch headspace. Label the jars with the date and store them in a cool, dry place away from direct sunlight. You can also store the jelly in the refrigerator or freezer for longer shelf life.
Storing: Proper storage is essential to keep your double hot pepper jelly fresh and flavorful. When storing, always use clean jars and lids, and make sure to sterilize them before use. The jelly should be stored in a cool, dry place, away from direct sunlight, heat, and moisture. If stored properly, the jelly can last for up to a year.
Reheating: Double hot pepper jelly can be served at room temperature, but if you prefer it warm, you can easily reheat it. Place the desired amount of jelly in a microwave-safe container and heat it in 10-second intervals, stirring in between, until it reaches the desired temperature. You can also reheat the jelly on the stovetop by placing it in a saucepan over low heat, stirring constantly until it’s heated through.
Canning: If you want to store your double hot pepper jelly for even longer, you can use a water bath canning method. This will ensure that the jelly is shelf-stable for up to two years. Follow a trusted canning recipe, and make sure to use proper canning techniques to ensure safety.
In summary, double hot pepper jelly is an excellent condiment that can be made ahead of time and stored for later use. Proper storage techniques, including sterilizing jars and lids, labeling jars, and storing them in a cool, dry place, will help keep your jelly fresh and flavorful. You can also reheat the jelly easily to serve it warm. If you want to store your jelly for even longer, you can use a water bath canning method.
Tips for Perfect Results
Here are some tips to help you get the perfect double hot pepper jelly:
First, be sure to finely mince the red and green chili peppers. This will ensure that the peppers are evenly distributed throughout the jelly and will give it a consistent heat level.
Second, don’t skimp on the sugar and vinegar. The combination of sugar and vinegar is what helps the jelly set and gives it that perfect sweet and spicy balance. Be sure to use the exact measurements listed in the recipe.
Third, use liquid pectin instead of powdered pectin. Liquid pectin is easier to work with and will give you a better set for your jelly.
Fourth, if you want to vary the heat level of your jelly, try using different types of hot peppers. Jalapeño peppers will give you a milder heat, while ghost peppers or cayenne peppers will give you a much hotter jelly.
Fifth, make sure you properly sterilize your jars and follow safe canning practices. Water bath canning is the best method for canning this jelly. Be sure to follow a canning recipe to ensure the safety of your jelly.
Sixth, if you want to make a milder version of this jelly, you can substitute some of the hot peppers with sweet peppers, like banana peppers or bell peppers.
Seventh, for serving and pairing, this jelly goes great with cream cheese and crackers. It also makes a great glaze for roasted meats or as a condiment for sandwiches.
By following these tips, you’ll be sure to get a perfect set and a delicious flavor for your double hot pepper jelly.
Now that you know how to make double hot pepper jelly, it’s time to address some frequently asked questions. In this section, I’ll answer some of the most common queries about this recipe, including substitutions, variations, and canning tips. So, let’s clear up any doubts you might have and make sure you get the most out of this delicious jelly recipe!
How do you make pepper jelly not runny?
When creating jams using fruits that have low levels of pectin, such as blackberries, or making vegetable jellies like pepper jelly, commercial pectin can be used as a thickening agent. This substance is available in both liquid and powder form, with the powder form being more commonly used. To incorporate powdered pectin into the jam mixture, it should be added to the fruit juice, chopped fruit, or strained purée prior to heating.
Why do you put vinegar in pepper jelly?
In this jelly recipe, vinegar plays a crucial role in aiding the setting process. Peppers, which are one of the key ingredients, are low in acid, and acid is essential in reacting with the pectin and sugar to give the jelly its desired texture. Without vinegar, the jelly may not set up as firm as desired. Moreover, vinegar also helps in making the jelly safe for consumption for an extended period when canned.
What kind of pepper is pepper jelly made of?
Pepper jelly is typically made using a blend of jalapeños, bell peppers, sugar, vinegar, and pectin. Some recipes may also include wine or liqueur. There have been experiments to determine the most favored pepper combination for this sweet and spicy spread.
Does homemade pepper jelly go bad?
Storing pepper jelly in a cool and dark place like a pantry can help it last for up to 2 years. However, once the jar is opened, it is recommended to consume it within 6 months to a year by keeping it in the refrigerator. This way, you can ensure that the jelly remains fresh and retains its flavor for a longer period of time.
In conclusion, the Double Hot Pepper Jelly recipe is a must-try for anyone looking for a sweet and spicy condiment to add to their dishes. With a balance of heat and sweetness, this jelly can elevate any dish it’s paired with. Plus, it’s incredibly versatile and can be customized to your liking with different types of hot peppers or by adding in some bell peppers for a milder flavor.
Not only is this recipe delicious, but it’s also easy to make and can be stored for future use. With just a few simple ingredients and some canning equipment, you can enjoy homemade hot pepper jelly all year round.
So, whether you’re a seasoned canner or a beginner in the kitchen, give this Double Hot Pepper Jelly recipe a try. You won’t regret it!
Double Hot Pepper Jelly Recipe
- 1/4 cup finely-minced red chili pepper
- 3/4 cup finely-minced green jalapeno pepper
- 6 1/2 cups sugar
- 1 1/2 cups distilled white vinegar
- 2 (3 ounce) envelopes liquid pectin
- Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
- To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
- Discard seeds and white membrane.
- Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
- Sterilize 8 half-pint jars; keep hot until needed.
- Prepare lids as manufacturer directs.
- In a large kettle, combine minced peppers, sugar and vinegar.
- Bring to a boil.
- Remove from heat; let stand 5 minutes.
- Using a metal spoon, skim off any foam.
- Increase heat to high.
- Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
- Stir in pectin and boil exactly 1 minute, stirring constantly.
- Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
- Wipe jar rims and seal with hot lids and screw bands.
- Invert jar 30 seconds, then stand upright to seal.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.