One of my biggest cravings this pregnancy and one of the only things that I could eat for a few weeks when nothing was appealing to me was a toasted bagel with goat cheese and hot pepper jelly…

There is only one place that I can find hot pepper jelly around here and since I haven’t went there in the last few weeks my supply was running low and I needed more… I had checked out recipes a while back and because I was already doing some canning this weekend and had some Jalapeños to use up I thought it would be a good time to try…

I was right to do so!!

It was easy, quick and the results were perfect!

• 2/3 cup hot peppers (can vary according to what type of peppers used and how hot you want your jelly, I used 6 Jalapenos, half with seeds)
• 1 large  sweet red pepper
• 1 1/2 cups vinegar
• 6 cups sugar
• liquid pectin (2 packets)

- In a blender, blend the peppers and the vinegar together… (I used a cup of the vinegar first and then rinsed the blender with the 1/2 cup left)

- Pour into a pot, add sugar and mix well…

- Bring to a rolling boil  and boil for 1  min.

- Either sieve at that moment to make a clear jelly, or keep the pieces in to make a chunky jelly… (I sieved half so make it not too chunky but not too clear…

- Return to boil and boil for another 5 min.

- Remove from heat and quickly add the liquid Pectin.

- pour into 1/2 pint jars (250 ml) and process in boiling water  for about 5 min.

The jelly will set and you will have 6 jars of spicy-sweet goodness…

This is definitely a keeper!

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