The first time I had sweet and hot pepper jelly was on my friend’s farm in Boerne, Texas in the heart of the Texas Hill Country. We woke up on a Saturday morning with the biggest county cooking spread you could ever imagine. We had pancakes, deer sausage, eggs over simple, wild hog bacon, and homemade bread with cream cheese and sweet-hot pepper jelly. After that day an ordinary breakfast was just never the same. When I found this video recipe tutorial for sweet-hot pepper jelly by The Starving Chef on YouTube, all the memories of my Hill Country breakfast came flooding back. I went to Michael’s craft store and bought two cases of mason jars and used my 60% off coupon I found on Micheal’s app and could not wait to obtain started on this sweet-hot pepper jelly right away.
- 7 cups sweet bell peppers (varying colors, diced)
- 1 cup of jalapenos (varying colors, diced)
- 4 cups of sugar (use organic cane sugar, if you really want to make this recipe rock)
- 1/2 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- 2 tablespoons butter
- 3 tablespoons red pepper flakes (optional)
- Mason jars
- A canning bath with a basket
- A funnel
In this video recipe tutorial for sweet-hot pepper jelly by The Starving Chef on YouTube, you will be amazed at how simple this jelly is to make. You will commence by cooking all the jelly ingredients in a pot and transferring to your sterilized Mason jars using a funnel.
Then, you will let the jars sit in the canning bath for 15 minutes, then remove the jars and let cool. This sweet-hot jelly is really that simple!
This sweet and hot pepper jelly is my favorite thing in the whole world, I just love it!
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