Hot Pepper Jelly In A Crock Pot: A Spicy, Sweet Treat

Hot pepper jelly is a delicious condiment that combines the warm, spicy flavours of hot peppers with contrasting sweetness and subtle brightness of apple cider vinegar. It is beautiful in colour and pairs well with cream cheese or goat cheese. But can you make it in a crock pot?

The short answer is yes, you can make hot pepper jelly in a crock pot. In fact, any large pot on the stove will do. Simply follow the same directions as you would for making it in a crock pot.

To make hot pepper jelly, you will need the following ingredients: finely chopped peppers (a combination of bell peppers and jalapeños works well), apple cider vinegar, liquid or powdered pectin, sugar, and honey. You will also need canning supplies such as jars, screw bands, and lids.

The process is straightforward. First, sterilise your jars and screw bands in boiling water. Finely chop your peppers and add them to a large saucepan over high heat. Mix in the vinegar and pectin, stirring constantly until the mixture reaches a rolling boil. Remove from the heat and add the sugar. Return the mixture to a rolling boil and boil for one minute. Remove from the heat again, skim off any foam, and ladle the hot jelly into your sterile jars. Cover with flat lids and screw on the screw bands tightly. Place the jars into a water bath canner and process for 5-10 minutes. Allow the jars to cool and then check the seals.

Hot pepper jelly is a versatile condiment that can be used in many different ways. It can be served as an appetizer with cream cheese or goat cheese, used as a glaze for meats, or even mixed with ranch dressing and smothered on grilled chicken. It also makes a great holiday gift!

What ingredients do I need?

To make hot pepper jelly, you will need a variety of peppers, vinegar, sugar, and pectin. You can also add food colouring, but this is optional.

For a milder flavour, you can substitute a green bell pepper and jalapeno peppers for habaneros. You can also add green food colouring to achieve the same colour as the spicier version.

For a spicier jelly, you can add hot peppers such as habaneros.

You will need 1 and 1/2 cups of white vinegar, 1 medium sweet red pepper, 2/3 cup of chopped seeded habanero peppers, 6 cups of sugar, 2 pouches (3 ounces each) of liquid fruit pectin, and 1 teaspoon of red food colouring (optional).

If you are making a larger batch, you will need 4 cups of finely chopped green, red, or yellow bell peppers, 1 cup of finely chopped jalapeno pepper, 1 and 1/4 cups of apple cider vinegar, 3 tablespoons of pectin, 2 cups of organic sugar, and 1/2 teaspoon of fine sea salt.

For a different flavour, you can substitute half of the vinegar with red wine to make a jalapeno wine jelly.

If you are sensitive to jalapeno peppers, you may want to wear rubber gloves when handling them.

How do I prepare the ingredients?

To prepare the ingredients for hot pepper jelly, you'll need to gather the following:

• Peppers of your choice: This could include jalapeños, habaneros, bell peppers (red, green, or yellow), or chilli peppers. You can adjust the spice level by including or removing seeds and pith from the peppers.
• Vinegar: Apple cider vinegar is a popular choice for hot pepper jelly, but white vinegar also works.
• Sweetener: Sugar is commonly used, but you can also use honey or a sugar substitute.
• Pectin: This is necessary for the jelly to set. You can use liquid or powdered pectin, but be mindful that the type of pectin will determine when you add it during the cooking process.
• Food colouring (optional): A few drops of green or red food colouring can enhance the jelly's appearance.

Before you begin cooking, it's important to prepare your jars and bands by washing them in warm, soapy water and then sterilising them in boiling water to kill any germs and bacteria. Set them aside to dry in a clean area.

Now, let's get to chopping those peppers! You can use a blender or food processor to puree the peppers with the vinegar. If you're sensitive to peppers, it's recommended to wear rubber gloves during this process. Be cautious when blending hot peppers, as the mixture can be potent and cause irritation to your eyes and lungs.

What is the cooking process?

The cooking process for hot pepper jelly is relatively simple, but it does require some preparation and specific ingredients. Here is a step-by-step guide on how to make hot pepper jelly:

Step 1: Prepare the Ingredients and Materials

Firstly, gather all the necessary ingredients, which typically include peppers (such as jalapenos, habaneros, or bell peppers), vinegar (usually apple cider vinegar), sugar, and pectin. You will also need jars with lids for storing the jelly. If you plan to can the jelly, you will need additional canning supplies, including a canning pot, jar lifter, magnetic lid lifter, wide-mouth funnel, bubble measurer, and screw bands.

Step 2: Prepare the Peppers

Wash and finely chop the peppers. If you are sensitive to the heat of jalapenos or want to adjust the spice level, you can remove the seeds and white pith, which contain most of the heat. Wear gloves during this process to avoid any irritation.

Step 3: Combine Peppers, Vinegar, and Pectin

In a large saucepan or pot, combine the chopped peppers, vinegar, and pectin. Stir the mixture constantly over high heat until it reaches a rolling boil. The pectin will help thicken the jelly and activate when it boils.

Step 4: Add Sugar and Bring to a Boil Again

Once the mixture is boiling, remove it from the heat and add the sugar. Stir well, then return the mixture to high heat. Continue stirring and bring it back to a full rolling boil. This step may vary depending on the type of pectin used (powdered or liquid), so follow the specific instructions on your pectin package.

Step 5: Boil and Skim the Mixture

Let the mixture boil for about one minute, stirring constantly. Then, remove it from the heat and skim off any foam that has formed on the surface. At this point, you can also add a few drops of food colouring if desired, though it is not necessary.

Step 6: Ladle the Jelly into Jars

Using a ladle, carefully fill the sterilised jars with the hot jelly, leaving about a 1/4-inch headspace at the top. Wipe the rims of the jars clean, then centre the lids on the jars and screw on the bands tightly.

Step 7: Process the Jars in a Water Bath

If you are canning the jelly for long-term storage, use a canner or a large pot to cover the jars completely with hot (but not boiling) water. Bring the water to a boil and process the jars for approximately 5-10 minutes. This step is crucial for preserving the jelly and ensuring it lasts for months.

Step 8: Cool and Store the Jelly

After processing, remove the jars from the canner and let them cool. You will hear a popping noise as the jars seal. Once completely cooled, check the seals by pressing the centres of the lids with your finger. If the lid springs back, the jar is not sealed properly and refrigeration is necessary. Properly sealed jars can be stored in a cool, dark place for up to 18 months to 2 years. Once opened, the jelly should last for 6 months to a year in the refrigerator.

How do I store the jelly?

Storing your hot pepper jelly correctly is essential to ensure it lasts as long as possible.

If you have canned your jelly, it can be stored in a cool, dark place for up to 16 months if unopened. Once opened, it will last in the refrigerator for up to 2 months.

If your jelly has not been canned, it must be stored in the fridge and will set within 4–24 hours, depending on the size of the jar.

What can I serve it with?

Hot pepper jelly is a versatile condiment that can be served in many ways. Here are some ideas for what to serve it with:

Crackers and Cream Cheese

The classic way to serve hot pepper jelly is on crackers with cream cheese. It's a simple and delicious appetizer that is sure to impress. You can also use other types of cheese, such as goat cheese, smoked cheddar or brie. For a fancier presentation, try serving the jelly and cheese on a platter with crackers, olives, salami, and other charcuterie board staples.

Meat

Hot pepper jelly can be used as a glaze or sauce for various meats, including chicken, pork chops, ham, steak, and fish. It adds a sweet and spicy kick to your favourite protein. Try brushing it on bacon and wrapping it around shrimp before grilling, or mixing it with ranch dressing and pouring it over grilled chicken. You can also use it as a dipping sauce for chicken tenders or fried vegetables like zucchini and okra.

Sandwiches

Get creative with your sandwiches by using hot pepper jelly as a spread or sauce. It pairs well with traditional ham and cheese sandwiches, or you can try something different like a peanut butter and pepper jelly sandwich. If you're feeling adventurous, use it as a spicy replacement for mustard or mayonnaise.

Appetizers

Hot pepper jelly is an excellent addition to any appetizer spread. Use it as a dip for egg rolls, chips, crackers, or mozzarella sticks. You can also make thumbprint cookies with the jelly as the filling or bake it into crackers or pastries. For a warm and gooey treat, try baking brie with the jelly on top.

Salads

Add a sweet and spicy twist to your salads by using hot pepper jelly as a glaze or dressing. Mix it with olive oil, balsamic vinegar, and seasoning for a vinaigrette, or combine it with ranch dressing and pour it over grilled chicken. You can even put a dollop of jelly on your next ice cream sundae!

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