So you have a terrific crop of Peppers, and you have already pickled a ton. What else can you do? Call your bestie and brainstorm. My bestie is an engineer/part time chef, and I am a chemist/Pampered Chef Consultant. The brainstorm session was built around the question, “Do you want hot & sweet or sweet & spicy?” I know, most people don’t make a distinction between these flavors, but my analytical friend was calculating things like how much sugar to add or take out of the end recipe.
Peaches are in season and ripe. Planning a small wedding shower for next week too…. This delicious jelly was born.
There are a few tools that make this operation easier.
- Manual Food Processor
- Food Chopper
- Measure All Cup`
- Measuring Cup Set
- Quick Cut Paring Knives
- Cutting Mats
- 12 pack of 4 oz Mason Jars
- Whisk
- Kitchen Scissors
- Completely fabulous wooden spoon
Ingredients
- 6 cups white sugar
- 1 1/2 cups apple cider vinegar
- 2 cups chopped jalapeno peppers
- 1 cup chopped mild peppers
- 1 large or 2 medium or 3 small peaches(1 cup)
- 1/2 tsp salt
- 1 tsp red pepper flakes or chopped dried cayenne
- 2 envelopes of Certo pectin
- Food coloring, optional
Directions
- Open the 12 pack of 4 oz Mason jars and set near work station
- Chop Peppers with Food Chopper
- Add Sugar and Apple Cider Vinegar to the pot, stir to dissolve
- Add peach and peppers, stir to boil over medium heat.
- Boil for 5 min
- Remove from heat, and add two envelopes of Pectin
- Spoon into sterilized 4 oz jars; recipe makes about 14 jars
Did you make this? Tag me @jennskitchenblog on IG or @jwrkitchen on FB. #jennskitchenblog #gardentotable #jelly #pepperjelly #preserves
