{"id":23240,"date":"2019-11-05T05:00:00","date_gmt":"2019-11-05T13:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=23240"},"modified":"2022-10-12T13:15:40","modified_gmt":"2022-10-12T20:15:40","slug":"homemade-hot-green-pepper-jelly-2-2","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/homemade-hot-green-pepper-jelly-2-2\/","title":{"rendered":"Easy Homemade Hot Pepper Jelly Makes a Great Gift"},"content":{"rendered":"\n

Hot Pepper Jelly is a delightful way to preserve summers chili peppers and makes a great homemade gift for family and friends.<\/p>\n\n\n\n

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When life, or your CSA or garden, gives you a bunch of peppers all at once it's time to make some hot pepper jelly.<\/p>\n\n\n\n

If you aren't familiar with this southern treat it is a delightful spicy sweet jelly jam combination - part spicy pepper, part vinegar and part sugary sweet. It might sound like an odd combination but it all comes together wonderfully.<\/p>\n\n\n\n

If you are new to jam or jelly making this is a great recipe to start with since you add liquid pectin to get it to gel. It takes the guess work out of reaching the gelling point.<\/p>\n\n\n\n

What kind of peppers should I use?<\/h2>\n\n\n\n

As I say so often on the blog, use what you like or what you have on hand. Here's a peak at the Scoville Scale<\/a> (aka \"hotness or \"spiciness\" scale).<\/p>\n\n\n\n

\"Scoville<\/figure><\/div>\n\n\n\n

The hotter the peppers, the hotter the jelly. I usually prefer my peppers in the Anaheim to Serrano level, but if you want to go for Carolina Reaper, enjoy!<\/p>\n\n\n\n

Leaving in the seeds and membranes will also make the jelly hotter. <\/p>\n\n\n\n

While you can mix green (unripe) and red (ripe) peppers, the color of the finished jelly could be somewhat unappetizing. Better to make two different batches, one of each color. <\/p>\n\n\n\n

How to Use Hot Pepper Jelly<\/h2>\n\n\n\n

You can use pepper jelly any way you would use any other jam or jelly, but a few special ways to use it:<\/p>\n\n\n\n

  1. pour over a block of cream cheese or brie and serve with crackers or sliced baguettes.<\/li>
  2. glaze chicken or fish then broil or grill<\/li>
  3. add to a margarita<\/li>
  4. as a dipping sauce for shrimp, chicken pieces, meatballs, etc.<\/li><\/ol>\n\n\n
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    Recipe<\/h2>

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    Ingredients
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