Saturday, September 21, 2013

Learning to Preserve: Easy Spicy Habanero Mint Jelly

The summer garden has come to an end.   The abundance of hot peppers is winding down too.  The peppers will continue to produce (albeit at a slower rate) until the first frost in December.  However,  I am finished for the season trying to preserve peppers, and this jelly was a nice end to a great season.

This pepper jelly with a hint of mint is not too sweet or to mild.  It has just enough heat to give you a slight kick in the pants without overwhelming your palate.

I don't think about spreading this pepper jelly on my toast in the morning but this would be amazing to glaze meats, or on top a wheel of soft brie, a block of warm cream cheese, or as an extra layer in your grilled cheese sandwich.

A few jars of homemade pepper jelly stashed in your pantry for use throughout the year is probably a good idea.


Spicy Habanero Mint Jelly
Makes 9 (8-ounce jars)
Recipe from Southern Living


Ingredients/Directions:
Bring 1/2 cup firmly packed fresh mint leaves and 1/2 cup water to a boil in a saucepan.  Remove from heat, cover, and let stand 30 minutes.  Meanwhile, process 1-1/2 pounds red bell peppers, seeded and coarsely chopped; 3 habanero peppers, seeded and coarsely chopped; 1 small onion, coarsely chopped; and 1/2 cup white vinegar in a food processor until finely chopped.  Pour mint mixture through a wire-mesh strainer into a large Dutch oven, pressing mint with a wooden spoon to release flavors.  Discard mint.  Add pepper mixture, 7 cups sugar, 1 cup white vinegar, and 3 tablespoons fresh lime juice to Dutch oven.  Bring to boil over medium high heat, stirring often; boil, stirring constantly, 2 minutes.  Remove from heat, and stir in 2 (3-oz.) packages liquid pectin.  Return to heat, and bring to a boil, stirring often,  Boil, stirring constantly 1 minute; remove from heat.  Let stand 5 minutes; skim off foam with metal spoon, if necessary.  Pour hot mixture into 9 (8-ounce) hot sterilized jars, filling to 1/4-inch from top.  Seal and process.

Enjoy!

26 comments:

T.W. Barritt at Culinary Types said...

Just beautiful! I experimented carefully this year with some simple jam and jelly recipes. Given the mint in my garden, this should be next on the list! Love the color!

Pam said...

I made some pepper jelly and I loved it on crackers with a little cream cheese!

Big Dude said...

Your jelly looks delicious - I really like it on a cream cheese cracker.

Gloria Baker said...

Look eautiful love this jelly!!

Debby Foodiewife said...

I've been looking for a red pepper jelly recipe that is more on the sweet than hot side. I love it atop a mound of cream cheese on a wheat thin cracker. So good!

Rebecca Subbiah said...

looks great I have never tried it

Angie Schneider said...

Looks fantastic! I have never tried the jam made with the combo of mint and pepper.

Michelle said...

This looks so very good! I received some cayenne and jalapeno peppers from our neighbor.

Lea Ann (Cooking On The Ranch) said...

Velva, this sounds like a wonderful combination. I must make time to make some of this before it's too late. Pinned.

Sam @ My Carolina Kitchen said...

Yes, toast in the morning with cream cheese.
Sam

That Girl said...

I love pepper jelly. One of my favorites is a pepper apple jelly!

Monet said...

I love pepper jelly on brie. One of my favorite appetizers. Thank you for sharing. What a delicious way to end my weekend and start my week.

~~louise~~ said...

I really need to make my mind up to make jelly, Velva. I am always in awe as to how "beautiful" it looks. I'm planning on planting a vegetable garden for the first time since moving to PA. All kinds of peppers are planned. Maybe I will get up the courage to at least try once!

Thank you so much for sharing...

Magnolia Verandah said...

This sounds great - pinned for later - we are only just planting our peppers for the summer ahead.
Thanks for popping by my blog. Its amazing how weekly moments come around, similar to your Wednesdays!

kumars kitchen said...

lip smacking good...can imagine how beautifully the chillies and mint combine together :-)

Rambling Tart said...

I just love that you added mint to this recipe, Velva. :-) That would go brilliantly with the peppers!!

Catherine said...

Dear Velva, This sounds so delicious. Blessings dear. Catherine xo

Joanne said...

Pepper jelly! Yum. Always a favorite of mine!

Chris said...

It's pork and pepper jelly time!
It's pork and pepper jelly time!
Pork and pepper jelly with a baseball bat!

Kitchen Belleicious said...

oh its the best of both worlds- sweet and hot. I would go perfectly on just about everything! I love it and the color is gorgeous! I am not a huge canner fan because I think I am going to mess up but boy you make it sound easy enough I should keep at it!

Ann Jones said...

I love canning and preserving. Your jelly looks great!

Katerina said...

Canning is the best and most delightful way to preserve! Your jellies are gorgeous!

Val said...

This looks and sounds amazing.

Karen Harris said...

You can trust any recipe that comes from Southern Living. Their recipes are always successful without exception. This would make wonderful little holiday gifts.

Salsa Verde said...

Hi Velva,
This jelly looks so yummy and the colour is so vibrant and clear.
Cheers,
Lia.

Lawyer Loves Lunch said...

Love love love the combination of sweet and spicy! These'd make such perfect Christmas gifts given the gorgeous color :)

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