Introduction: Minted Hot Pepper Jelly
Last summer my housemate brought home buckets of hot peppers from her beau's victory garden and we had mint growing wild in the front yard so I decided to try my hand at making pepper jelly. Over the summer she brought home enough of these peppers to make about 90 eight ounce jars of the stuff and over the year it all disappeared with friends clamoring for more.
We serve this with cream cheese or Brie and crackers.
It's also great with Lamb or beef.
When we ran out of mint, I made the jelly with Ginger https://www.instructables.com/id/Gingered-Hot-Pepper-Jelly/
Step 1: Warning: Handling Hot Peppers
PLEASE PLEASE PLEASE
- Use gloves when handling hot peppers.
If the Capsaicin (which is what makes the heat in Chilies) gets in your eyes you will be miserable for a while.
What increases the heat?
What decreases the heat?
- Water washes away the oils or mucus that protects tissues and so will increase the heat from Capsaicin.
- Anything that is salty or contains alcohol will increase the heat as well.
- The fat in Cold milk bring the Capsaicin into solution and thus decrease a burning sensation (and according to Wikipedia caseins in milk have a detergent effect bringing capsaicin into solution to disolve it).
- Cold sugar solution (10%) at 20 °C (68 °F) is almost as effective.
Step 2: Ingredients
3/4 pound of washed and chunked mixed hot Peppers
1 cup cleaned packed mint leaves
4 cups sugar (I often mix 2 cups sugar with the Stevia equivalent of 2 cups sugar)
2 cups of 5% apple cider vinegar
2 packets of low sugar dry pectin
Step 3: Mince the Pepper & Mint
In a food processor finely mince the peppers with the mint and set aside
Step 4: Prepare the Pectin
Mix the dry pectin with about 1/2 cup of sugar sweetener and set aside.
Step 5: In a Medium Pot
- Mix the vinegar and remaining sugar
- Add the minced pepper & mint to the pot
- Boil for 10 minutes over medium heat, while stirring periodically, to prevent burning.
Step 6: Add Pectin Mixture
- Remove the pot from heat
- Add the pectin sugar mixture to the pot and stir briskly,
- Return the mix to the heat and boil hard for 1 minute, stirring constantly
Step 7: Checking for Proper Jell
- chill a metal tablespoon by sitting it in an ice water bath,
- Take a half spoonful of the pepper mix and let it cool on top of the ice to room temp
Step 8: Fill Sterile Jars
- Fill jars to within 1/8-inch of the top and screw on covers tightly
- Place in boiling bath 10 min and cool