In her original recipe she used only green bell peppers and jalapenos with a little green dye, I picked a bunch of hot peppers in a variety of colors and it looks great!
Hot Pepper Jelly makes about 7 half pints2 cups ground mixed colored sweet bell peppers (take out the seeds) maybe about 6 medium
1/2 cup ground mixed hot peppers (leave the seeds in) about 6 small
6 1/2 cups sugar (I know, it's a lot, but it is a jelly so you want it hot and sweet)
1 1/2 cups apple cider vinegar
1 package liquid pectin (Certo)
I chopped up all the peppers in a food processor - you don't want it totally pureed, but pretty finely chopped. Then in a big pot add the peppers, sugar and vinegar and bring to a boil. When boiling add the pectin and return to a boil and time it for 1 and 1/2 minutes. Pour into 1/2 pint jars and either seal in a water bath for 10 min. or pour melted paraffin over the tops (when I looked this up on the internet it said "not recommended" so no guarantees that it doesn't work - could mold, so watch them. To serve put a package of cream cheese on a plate and pour the jelly on top. Wheat Thins are the Richards' traditional cracker of choice.
As Richard’s Grandmother’s son, I have eaten this dish all of my life and can vouch for it. It is wonderful with on a Trisket with a little Philadelphia Brand cream cheese and a glass of white wine. It taste so good it can be addicting. When my Mother died, we split up the remaining pepper jelly on a genetic basis. My 4 jars lasted a couple of years and I am hoping Rebecca sends us some of hers. I plan on making this very soon. This recipe dates back into the late 1800’s. Mother always used the hot water vacuum seal and I can remember hearing the lids “pop” as a kid.
ReplyDeleteWell actually Lindsay, I have one of hers left and it has a paraffin top...That's why I decided to do it that way this time because I never have used the wax before. I do love to hear that pop though! Glad you were able to figure out how to post a comment - knew you were up for a challenge!
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