Double Hot Pepper Jelly
Spice up your pantry with this irresistible Double Hot Pepper Jelly, a perfect blend of fiery jalapeño and habanero peppers balanced with the tangy sweetness of apple cider vinegar. Featuring a bold kick of heat and a glossy, jam-like texture, this jelly is a must-have for adventurous flavor seekers. Whether you’re spreading it over crackers with cream cheese, glazing grilled meats, or adding a zesty twist to sandwiches, it brings a vibrant punch to any dish. Easy to make with simple ingredients like granulated sugar, liquid pectin, and optional food coloring for an extra pop of color, this recipe is great for canning and gifting. Ready in under an hour, it's your go-to condiment for a bold, sweet-heat sensation that lasts all year long! Perfect for spice lovers and homemade preserves enthusiasts alike.
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Ingredients
- 5 medium Jalapeño peppers (fresh, seeded and finely chopped)
- 2 medium Habanero peppers (fresh, seeded and finely chopped)
- 6 cups Granulated sugar
- 2 cups Apple cider vinegar
- 3 ounces Liquid pectin
- 3 drops Green or red food coloring (optional for aesthetic appeal)
- 1 cup Water
- 0.25 teaspoons Salt
Directions
Step 1
Start by washing and drying the jalapeño and habanero peppers. Wear gloves while handling the peppers, as they can irritate the skin. Remove the stems and seeds, then finely chop the peppers. Set them aside.
Step 2
In a large saucepan, combine the chopped peppers, granulated sugar, apple cider vinegar, water, and salt. Stir well to combine all the ingredients.
Step 3
Place the saucepan on medium-high heat and bring the mixture to a rolling boil while stirring frequently. Reduce the heat to maintain a gentle boil and let the mixture cook for 10 minutes, stirring occasionally.
Step 4
Remove the saucepan from the heat and allow the mixture to cool slightly for about 5 minutes. This will help develop the flavors.
Step 5
Return the saucepan to the stove and bring it back to a gentle boil. Stir in the liquid pectin while continuing to mix to ensure it’s evenly distributed.
Step 6
Boil the mixture for another 2-3 minutes or until it reaches a jelly-like consistency. To test, drop a small amount onto a chilled plate – if it sets, the jelly is ready.
Step 7
If desired, stir in a few drops of green or red food coloring to enhance the visual appeal of the jelly.
Step 8
Carefully pour the hot mixture into sterilized glass jars using a ladle and funnel, leaving about 1/4 inch of headspace at the top of each jar.
Step 9
Wipe the rims of the jars clean with a damp cloth and seal with sterilized lids and rings. Process the jars in a boiling water canner for 10 minutes to ensure a proper seal.
Step 10
Remove the jars from the water bath and allow them to cool completely on a towel-lined surface. You’ll hear a popping sound as the lids seal. Once cooled, check the seals and store in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
| Serving size | (2103.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4711.7 |
| Total Fat 0.5g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 625.1mg | 0% |
| Total Carbohydrate 1212.3g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 1206.0g | |
| Protein 1.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 60.2mg | 0% |
| Iron 1.4mg | 0% |
| Potassium 621.7mg | 0% |
Source of Calories