If sure jell has it on their website, I'd use it.

Well, natal, I sure as heck hope it's safe because it's the same one inside their box and that's the one I use when I make pepper jelly other than Habanero Gold.

Of course, I'm a wuss, I use about half as many jalapenos.

Annie

Yeah, that is my favorite recipe for pepper jelly. It isn't as pretty as the jalapeno one with white vinegar, but I like this one the best.

I'm curious. I'd never heard of hot pepper jelly until visiting this forum. What do you eat it with? Is it hot and sweet, or just hot?

Sounds completely bizarre. And somehow, tempting . . .

Julsie, I like it with cream cheese on a bagel, or I use it to fill cheese thumbprints, they taste like a cheese cracker only good. I have a recipe for a savory cheesecake topped with hot pepper jelly that's served with crackers but the easiest way is to just pour a jar of the jelly over a brick of cream cheese and serve with crackers.

It's also a nice glaze for chicken or pork in a pinch, but doesn't go well with peanut butter. LOL

Annie

julesie,

Spread on something (cracker, bagel, etc.) with or without a bit of cream cheese is sort of its natural home, but if you have a good one it's so yummy you start looking for other places to put it.

I like it on hot dogs (we have a local restaurant that serves AMAZING little hot dogs made with local beef on freshly baked buns, and one of their best topping options is red pepper jelly and brie --- yummm!!!). And as Annie says it makes a tasty, quick glaze (I spread it on a slice of ham part way through pan-frying it).

It's a lot of work to roast & peel peppers, so you might want to buy a jar at a gourmet food place to see if you like the general idea. It is sort of both sour and sweet, with a really nice red pepper taste, and some degree of heat from slight zing to burn-your-mouth-off depending on the brand (or the proportion of hot peppers in the homemade batch)!

It's also beautiful, looks like a jar of garnet or something.

Zabby

I tried the SureJell recipe and had much better results using the powdered pectin. I'm not messin' with the liquid stuff anymore. Thanks to all you suggested it!

I used about a cup of red sweet pepper and just a little less than 2 cups of red jalapenos. Made 4 pints ... 3 sealed, but not the new Ball Platinum wide mouth jar. That's ok, it went in the fridge to get used first.

Julsie, a couple other uses:

Hot Pepper Jelly Vinaigrette

1 tablespoon hot pepper jelly
2 tablespoons cane vinegar or white balsamic
5-6 tablespoons extra virgin olive oil

Combine jelly and vinegar. Slowly add the olive oil while whisking rapidly.

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Pork Medallions with Mushroom Cream Sauce

1 pork tenderloin sliced into 1/2 inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced (shitake, oyster, button, etc.)
2 teaspoons fresh thyme
coarse salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms, if needed)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

Reduce heat to medium. Add a little extra buter/oil if necessary then add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes.

Stir in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.

Another note:

No problem with setting, but it's almost too thick. Could I add some cran-raspberry juice (maybe a cup) and still use the powdered pectin?

I have a question about the peppers in the Hot Pepper jelly recipe: can I use my food processor to chop the peppers or would it chop them too finely or unevenly? Thank you.

I use mine all the time and use the "pulse" button. If yours doesn't have one, turn it on and off quickly until the peppers are chopped as you want them.

Yes, I use my food processor on pulse too! We just opened the last jar of pepper jelly from last year - can't wait till my jalapenos are ripe!

I also like to use hot pepper jelly to dip jalapeno poppers.

My favorite hot pepper jelly is made with cran-raspberry juice. I may get brave and try the haberno gold this year. It just sounds way too hot for my taste.

Lisa

I gave this recipe a go yesterday--my first time using the canner. What was left in the bottom of the pan was really good. I used my mini food processor and was worried a bit about the amount of "juice" but it seems to have set just fine.

i tried the processor once and didnt like the result but once i used my kitchen-aid gizmo with the grinder attachment i was hooked. dont bother peeling them either, just cut into chunks sized to fit into the grinder and away it goes.

My kids and I LOVE it as peanut butter and hot pepper jelly sandwiches. And it is good with chicken nuggets!! YUM Making me hungry.. damn diet!!

Lisa,
Habanero Gold sounded too hot for me too........
Just substitute the same amount of a pepper you like.

I called my first batch Anaheim Amber. Very mild.
This year I made Jalapeno Heaven. I'll let ya know after tonight.........it's on my dinner/snack menu!! :+)

Deanna

To me it is sweet and sour. I use it as a dip for egg rolls, and in coleslaw dressing. Also in stir fry sauce.

Oops........menu changed. Still haven't opened a jar.
Deanna