Hot Pepper Jelly

One of the most versatile supplies I always have on hand in my pantry is Hot Pepper Jelly. It can be used for last minute appetizers or to add some spicy kick to an otherwise bland meal. Most supermarkets carry it or it can be ordered online. Some of my favorites are from Stonewall Kitchen whose flavors range from the mild Red Pepper Jelly to the diabolically spicy Ghost Pepper Jelly.

Although pepper jellies are readily available, it’s fun to make your own and save them in pretty glass jars – the perfect hostess gifts! For our own use, I usually make a few different colored batches and store them in the fridge in the abundance of recycled Oui yogurts glass cups we have on hand. Snap-on lids may be ordered online from Oui.com making the containers an easy option for jellies that can be stored in the fridge without the need to go through the boiling/canning/sealing process. If you like it milder, make sure you take the inner ribs and seeds out of the jalapeño. If you like it hot – add the seeds to your mixture.

Hot pepper jelly’s most famous use is probably the old recipe for Ritz© crackers topped with a little cream cheese and a dollop of jelly. The coolness of the cream cheese counters the spiciness of the jelly, making it a delicious appetizer that’s a cinch to make. For larger holiday gatherings, I often coat a full round of Brie or Camembert cheese with a thick layer of pepper jelly. The sparkly jelly makes for a beautiful presentation.

But pepper jelly’s use isn’t confined to appetizers. I like to use in place of currant jelly in savory dishes or as a coating for roasted chicken. It also makes a delicious sauce when tossed with cooked vegetables such as grilled carrots or even steamed cauliflower.

The other night I steamed some halved Brussels sprouts in a covered frying pan for a couple of minutes in ¼ inch of water, until they were a little soft but still crisp, and then let the water evaporate. I added a little vegetable oil to the pan and let the sprouts sauté until they were golden and crispy. I put a couple tablespoons of hot pepper jelly into the hot pan and tossed the mixture until the sprouts were well-coated. It’s amazing how much flavor the jelly added to the dish!

HOT PEPPER JELLY
Makes approximately 3 cups (four 6-ounce jars)

Ingredients
1 cup finely chopped bell pepper (your choice of colors)
¼ cup seeded jalapeño pepper, minced
¾ cup apple cider vinegar
3 cups granulated sugar
3-ounce package of liquid pectin

It’s best to put your stove’s exhaust fan on when cooking the pepper jelly as the steamy fumes might irritate your eyes.

In a medium saucepan, combine the peppers, cider vinegar and sugar. Bring to a boil, reduce the heat to medium and cook, stirring constantly, until the sugar has dissolved, about 5 minutes.

Add in the pectin and return to a boil. Cook for another 2 minutes, once again stirring constantly.

Ladle the mixture into four 6-ounce jars (or equivalent). Store in the refrigerator for up to three months.