Introduction: Stove Top Hot Pepper Jelly

Picture of Stove Top Hot Pepper Jelly
FOR MORE INFO ON THIS RECIPE GO HERE...http://myrecipejourney-lillian.blogspot.com/2012/07/stovetop-hot-pepper-jelly.html

Makes about 1 1/2 cups jelly, depending on cooking time and how much volume you choose to reduce

1 red pepper, diced

1 green pepper, diced

2 small jalepeno peppers, diced

1 cup apple cider vinegar

2 cups sugar

Combine all ingredients in a large saucepan and cook mixture over medium-low heat until the mixture has reduced by half. (This took about 25 minutes for me, but in the future, I will stop cooking after about 20 minutes, since the jelly is quite thick. It’s hard to tell when it’s boiling and bubbling how thick it will be after it has been jarred and has cooled). Carefully pour the mixture into a glass jar or suitable container with a lid. I store my jelly in the refrigerator and surmise it will last for many weeks; use common sense.

Notes: J’s recipe Venezuelan Red Pepper Jelly calls for 1 red pepper, 1/2 cup vinegar, 1 cup sugar. Cut peppers as desired (julienne, small cubes, diced). Cook until reduced by half. Since I doubled the quantity of peppers, I doubled the vinegar and sugar amounts. I also used red, green, and jalepeno and her recipe calls just for red peppers.

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Comments

lmnopeas (author)2013-03-06

It looks delicious! I can't wait to try it!

LILLIAN-R (author)lmnopeas2013-03-06

Thanks! I love it with cream cheese and crackers!

sunshiine (author)2013-03-05

I will try this sometime! It looks very good! Thanks for sharing.
sunshiine

LILLIAN-R (author)sunshiine2013-03-06

Thank you so much Sunshine! =)

LILLIAN-R (author)sunshiine2013-03-05

Thank you Sunshine! I hope you will! =)

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Bio: I love to try unique recipes that I find on the Internet! It's been my obsession since 2008. I try at least 4 new ... More »
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