Pepper Jelly

   

     Wait!  You have to try this...it isn't spicy hot.  It is tangy and sweet and just waiting to be served with crackers and brie.  In my case as I could not wait, I lobbed off a piece of mozzarella and wiped it alongside the side of the pan scraping up all the leftover goodness and in the process, took one more step away from my strict three week food plan.  Oh well...

      School is in session, husband is at work, house is clean...all is right with the world (except perhaps that the washer keeps kicking off...can't ask for anything).  I had a quiet breakfast, read the paper from front to back page and made this jelly all within an hour.  I found the original recipe on Saveur's website and did just some minor tweaking.  If you are into canning, by all means, double the recipe and can away.  That is not my thing...yet.  So, I made a much smaller batch that we will consume in two weeks or so and skipped the canning process.

     This would be seriously good with cheese and crackers or just cheese...or just crackers...maybe pork or chicken or spooned right from the jar.  

Pepper Jelly

Adapted from Saveur

1.5 oz liquid pectin

3 cups sugar

1/8 t salt

3/4 cup apple cider vinegar

A variety of peppers...I used the following:  3 oz red bell pepper, 2 1/2 jalopenos, 3/4 oz Serrano and 1/5 oz of Poblano.  Yes, I did measure these exactly.

I do not like spicy food so I took out all of the seeds and the ribs from the peppers.  If you want a bit of heat, use a bit.  Also, wear a pair of rubber gloves when cutting the peppers as it will keep the juices and seeds off your skin.

In a blender, pulse the peppers and the vinegar together.  You do not want it completely pureed nor do you want a lot of chunks.

In a large pot, pour in the pepper mixture and add the sugar and salt.  Bring to a boil, lower heat and simmer for 5 minutes.

Add the pectin and boil for one more minute.

Cool slightly, then divide between jars.  Cool, cover and refrigerate.