Pats Hot Pepper Jelly

Hot pepper jelly is one of those recipes that sounds fancy but comes together in about 15 minutes. Sweet bell peppers and jalapeños get blended smooth with apple cider vinegar, boiled with sugar, and set with pectin into a glossy, jewel-toned jelly that’s equal parts sweet and spicy.

The ratio of bell peppers to jalapeños keeps the heat approachable. One cup of sweet peppers to a third cup of jalapeños gives you a warm tingle rather than a burn. For more fire, blend the jalapeño seeds in with the peppers instead of discarding them. The seeds and membranes carry most of the capsaicin, so including them shifts the heat dramatically.

Skimming the foam after boiling is a must for a clear, professional-looking jelly. The foam is just trapped air, but left in, it makes the finished jelly cloudy. Five minutes of resting after the boil lets the foam rise to the surface where it’s easy to scoop off.

Pour into jars immediately after adding the pectin. It sets fast.

Kitchen Tips

• Wear gloves when handling jalapeños. The oils can burn your skin and eyes for hours after contact
• Follow your specific pectin brand’s instructions exactly. Liquid and dry pectin have different timing for when sugar gets added
• Green food coloring is optional but gives the jelly that classic bright green look. Skip it for a more natural amber color
• Serve the classic way: spooned over a block of cream cheese with crackers

Variations

• Use habaneros instead of jalapeños for a seriously hot version (reduce to 2 tablespoons)
• Add red food coloring instead of green and use red bell peppers for a holiday-red jelly
• Stir in a tablespoon of fresh cilantro just before jarring for an herby twist