Nashville Hot Pepper Jelly
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
American
Servings
12-14 4 oz jars
Prep Time
20 minutes
Cook Time
10 minutes
A little sweet, a little heat - this Nashville Hot Pepper Jelly is a condiment you should keep around. Add this addictive stuff to burgers, charcuterie boards, atop cream cheese - you'll start adding it to everything. Watch the recipe video below!
Author:Chef Ryan Wiebe
Ingredients
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3 cups, finely chopped bell peppers (roughly 4 peppers) seeds removed, any colors you like
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4 cups sugar
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1.5 oz of pectin
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3 Tbsp Spiceology Nashville Hot Chicken seasoning (more if you’d like it hotter)
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3/4 cup apple cider vinegar
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Optional, 2-3 Jalapenos or other hot peppers, finely diced
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Canning Jars, lids and seals, this recipe makes about 12-14 4 oz mason jars
Directions
Boil your canning jars in water to sterilize them.
Finely chop all of your peppers, either with a knife or in a food processor.
Add your chopped peppers into a pan over high heat, add in your pectin and apple cider vinegar, and bring to a boil.
Remove from heat and add in your sugar and Spiceology Nashville Hot Chicken seasoning, bring to a boil for 2-3 minutes to dissolve the sugars.
Give a taste to see if the heat and sweetness levels are where you’d like them to be.
Carefully ladle your pepper mix into your sterile jars. - Add your jars back into a hot, but not boiling water bath for 5 minutes to seal your jars.
Let the jars get to room temperature, and check your seals to make sure everything has sealed and will be shelf stable.