Hot Pepper Garlic Jelly

Hot Pepper Garlic Jelly

  • Prepare: 30M
  • Cook: 6M
  • Total: 36M
Hot Pepper Garlic Jelly

Hot Pepper Garlic Jelly

Ingredients

  • Produce

    • 1/4 cup Garlic
    • 1 cup Hot pepper
    • 1 Red bell peppers or 1 green bell pepper
  • Baking & Spices

    • 6 cups Sugar
  • Oils & Vinegars

    • 1 1/2 cups White vinegar
  • Other

    • 1 -2 packet liquid Certo (or other liquid pectin
  • Time
  • Prepare: 30M
  • Cook: 6M
  • Total: 36M

Found on

Description

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{{=it.review}}

food.com

food.com

299 0
Title:

Hot Pepper Garlic Jelly Recipe - Food.com

Descrition:

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but thats a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or youll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

Hot Pepper Garlic Jelly

  • Produce

    • 1/4 cup Garlic
    • 1 cup Hot pepper
    • 1 Red bell peppers or 1 green bell pepper
  • Baking & Spices

    • 6 cups Sugar
  • Oils & Vinegars

    • 1 1/2 cups White vinegar
  • Other

    • 1 -2 packet liquid Certo (or other liquid pectin

The first person this recipe

food.com

food.com

299 0

Found on food.com

Food.com

Hot Pepper Garlic Jelly Recipe - Food.com

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but thats a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or youll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.