Loading ...
Hot Pepper Jelly the Easy Way
Late summer is a great time to be a chilehead. All kinds of chiles are available at farmer’s markets and groceries. And if you garden (I do), then you may be overrun with zesty goodness; many modern varieties of chile plants are super-producers.
What to do with all the chile goodness? Make your own jams and jellies!
Oh, come on, it’s not that hard. I do it, and I don’t have all the traditional equipment. And no, I don’t cheat and borrow my mom’s canning set; she’s busy putting up her own stuff.
Here’s the gear I used:
- Small food processor
- Large soup pot with lid
- Large saucepan with lid
- Grip-around tongs (to handle the hot jars)
- Whisk and ladle
- A dozen half-pint canning jars, with rings and fresh lids
Here’s a recipe that will help you get the “software” together:
I made a half dozen red using Fresno chiles, and a half dozen green using Hatch hots. I also used my soup pot to sterilize the jars and lids, then left the pot on for the canning run; got the whole batch done in about an hour or so.
One trick to add more flavor, and make the peppers easier to handle: I roasted the bells and Hatch chiles on my gas grill until the skins were blistered, the put them in a brown paper bag for 5-10 minutes. The skins just rub off under running water! Then you wash away the seeds and purée…
Enjoy the (Summer Chile) Heat!
Related posts brought to you by Yet Another Related Posts Plugin.
Leave a Comment Here... (We're Moderated)