Hot Pepper Jelly with Goat Cheese: A Retro Appetizer, All Grown Up
This hot pepper jelly served with goat cheese and crackers will always be the one appetizer that disappears first.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 3, 4 ounce jars 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 jalapeño peppers, chopped with seeds removed
- 6 ounces red, yellow, and orange bell peppers roughly chopped
- 1 1/2 cups granulated sugar
- 1 cup apple cider vinegar
- 1/2 of a 1.75-ounce box of Sure-Jell Premium Fruit Pectin
Instructions
- Trim the stems and ends off the jalapeño peppers, slice them in half lengthwise, remove the seeds, and roughly chop. Add the jalapeño peppers to the food processor fitted with the blade, and mince them. Transfer to a small bowl.
- Roughly chop the bell peppers, add them to the food processor, and mince. Transfer them to the bowl with the jalapeño peppers.
- Add the sugar and the apple cider vinegar to small saucepan and bring to boi, stirring regularly. Add the pectin, stir again, and boil for a minute or two.
- Remove the saucepan from the heat and let it cool for about 5 minutes.
- Pour the mixture into 3, 4 ounce jars and let them cool on the counter for about 15 minutes. Place the lids on the jars and refrigerate until the mixture has thickened. It should have a jelly-like texture when ready.
Notes
Before placing the jars in the refrigerator, use a small spoon and give the mixture a good stir so that all the peppers don’t float to the bottom.
Find it online: https://mostlovelythings.com/hot-pepper-jelly-recipe/