Course: Pickles, Jams & Jelly
Hot Pepper Freezer Jelly
Make with any kind and mix of hot peppers that you have, they are all good.
In 2021-11 I used 41g of Inca Red Drop peppers and got an absolutely delightful result.
Source
https://gritsandgouda.com/wprm_print/8952
Ingredients
| hot peppers | |
| 1 | red bell pepper |
| 1 | fresh peach |
| canned peaches | |
| ¾ cup | apple cider vinegar |
| 5 cups | granulated sugar |
| sugar free freezer jam pectin | |
| ¾ cup | water |
Bust Out
| Cuisinart | |
| canning funnel |
Steps
- Pull stems off, leave membrane & seeds, of hot peppers and place in Cuisinart bowl. Which peppers you use, and how much of them, is entirely up to you so you probably want to keep records.
- Cut red bell pepper into 1" chunks and put in bowl.
- Pulse, the peppers to chop them. Do not puree!!
- Pit, do not skin, & cut up fresh peach into 1" chunks
- Add 4 slices of canned peaches to the bowl and pulse again to chop.
- Add apple cider vinegar to peach/pepper mixture and pulse to mix.
- Put in a bowl with granulated sugar
- Let the pepper, peach, vinegar & sugar mixture stand for 10 minutes.
- Meanwhile, combine sugar free freezer jam pectin and water, bring to the boil over medium heat, boil 2 minutes.
- Gradually stir cooked pectin into pepper mixture, stirring for 3 minutes.
- Using a canning funnel pour pepper mixture into the hot jars.
- Screw the lids on tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.
Technically this is a "marmalade" not a jelly or a jam.