Besides a plethora of herbs the one thing that really did well in our garden this year was one huge pepper plant. Originally we thought it was a Poblano pepper plant, but I think we got a. mixed breed because every now and then we would find baby super hot red peppers popping out or small Serrano peppers. Needless to say, it has been a fiery summer and fall tasting peppers.
Worried that eventually the seasons will change I picked a pile of them last weekend and created a red and green pepper jelly, spiked with a huge bunch of mint….making it the ideal accompaniment to my next lamb roast. The process is simple, the most time is in prepping the jars to make sure they are sterilized so the canning works properly. The overall taste is divine, on anything from cornbread to lamb chops.
Red and Green Hot Pepper Jelly
1 1/2 cups various peppers, we used poblano, serrano and red bell peppers, seeded and cored and chopped roughly
1/2 cup fresh mint leaves, roughly chopped
1/4 cup fresh cilantro, roughly chopped
2 teaspoons lemon juice
1 cup apple cider vinegar
1/2 cup white vinegar
5 cups sugar
6 ounces liquid pectin (we used Certo)
4 1-pint canning jars
Sterilize your jars completely and have them ready for canning when you get started. Tips on how to do this here. Fill a large pot with water so that the water will cover the jars completely and bring to a rolling boil. Add the peppers, cilanto and mint to a food processor and pulse until all the ingredients are chopped very fine. Add the mix to a small sauce pot with the vinegar, lemon juice and the sugar. Bring to a full boil, stirring constantly with a wooden spoon to make sure nothing sticks to the bottom of the pan. Remove from heat and stir in pectin. Pour into the sterilized jars. Seal the jars, add to the pot of boiling water and boil for 20 minutes. Carefully lift out and let set upright on a counter for 24 hours. After 24 hours make sure the seals on the jars are tight and store in a cool, dry place for up to 6 months.