Lisa Atwood, Rebecca Courchesne, Rick Field

Hot-Pepper Jelly

Name: Hot-Pepper Jelly
Yield: Makes 3 half-pint (8-fl oz/250-ml) jars
Ingredients: ½ sweet onion such as Vidalia, chopped; 3 green jalapeño chiles, seeded and coarsely chopped; 1½ tsp celery seeds; ½ sweet onion such as Vidalia, chopped; 2½ cups (1¼ lb/625 g) sugar; ¾ cup (6 fl oz/180 ml) cider vinegar; 1 cup (8 fl oz/250 ml) purchased liquid pectin; 3 red jalapeño chiles, seeded and coarsely chopped

Preparation info

Makes
3
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This sweet-spicy jelly is one of the best-kept secrets of cooks in the American South. It makes a delicious glaze for pork, poultry, or lamb and is irresistible spread on bagels and corn bread or spooned over cream cheese or goat cheese on crackers or baguette slices.

Ingredients

3 red jalapeño chiles, seeded and coarsely chopped
3 green jalapeño chiles, seeded and coarsely chopped
½ sweet onion such a

Preserve
Vegan
South America
Gluten-free
Spicy

Method

Have ready hot, sterilized jars and their lids.

In a food processor, combine the chiles, onion, celery seeds, and ¼ cup (2 fl oz/