At any large Southern cocktail party, you’re likely to find a variety of delicious snacks like toasted pecans, crab dip, and celery stuffed with pimento cheese on side tables. But one staple that often stands out is a slab of cream cheese topped with hot pepper jelly, perfect for spreading on crackers. The exact origins of this spicy-sweet condiment remain somewhat mysterious, with some claiming it didn’t exist before the 1940s. However, its popularity today has only grown, thanks to the wide array of exotic chili peppers now available in the market. While the jelly is known for enhancing cold ham and pork dishes, it’s rarely seen served at breakfast. It’s worth noting that when handling chili peppers, wearing rubber gloves is always a good idea to avoid any discomfort.
MAKES: six 1⁄2-pint jars
INGREDIENTS:
- 2 medium red bell peppers, seeded and chopped
- 3 small hot green chile peppers, seeded and finely chopped
- 1 1/2 cups cider vinegar
- 6 1/2 cups sugar
- One 6-ounce bottle liquid pectin (Certo)
INSTRUCTIONS:
- In a blender or food processor, combine the two types of peppers and 1 cup of the vinegar and blend till the peppers are finely minced.
- Transfer the mixture to a stainless-steel or enameled saucepan, add the sugar and remaining vinegar, and bring to a boil.
- Stir, remove the pan from the heat, and skim any foam off the surface.
- Stir in the pectin, return the pan to the heat, and boil hard for exactly 1 minute.
- Remove the pan from the heat and skim any foam off the surface again.
- Pour the jelly into six 1/2-pint sterilized jars to within 1/4 inch of the tops, seal, and store for about 1 month at room temperature before serving.
