Three Hot Pepper Jellies

My garden is producing nicely which means along with other produce I have an abundant and steady supply of hot peppers. I made three different small batches of hot pepper jelly last Wednesday. All were made with various hot peppers from my garden.

From the Garden

Pictured are a few peppers and cherry tomatoes from my garden. On the left there is Sweet Banana peppers and a Red Long Slim cayenne pepper. Hungarian wax peppers (hot) are on the right. One website said it is difficult to tell the difference between the Sweet banana peppers and the Hungarian wax peppers other than taste. I beg to differ with this opinion. On the plants the two peppers look quite different. The Hungarian wax peppers are a deeper yellow and a straighter pepper. The Sweet banana peppers are a paler greenish yellow with rather distinctive wrinkling, bumping and curling. Even though Hungarian wax peppers are a hot pepper they really are rather mild in terms of heat. They are usually harvested when yellow and about the length of your palm. If left on the plant they will mature to a nice red colour. Both Hungarian wax and Sweet banana peppers can be used in stews and salads or made into jellies. Both are good roasted.

Hot Pepper Jellies

Pictured are the hot pepper jellies: jalapeno jelly (1), hot pepper jelly (2) and basil banana pepper jelly (3). Each are slightly different yet the flavour of each is quite unique. I really like the flavour hot pepper jelly (2)! I tweaked this recipe to include both Hungarian Wax peppers (hot) and sweet banana peppers. I think they all look pretty in the jars but I'm a bit partial. As with most jams and jellies I make these jellies have been modified to use Pomona's Universal Pectin because it is considerably cheaper than regular pectin and I can adjust the amount of sugar or sweetener used. It also gives consistently good jelling unlike regular pectin. Here are the recipes.

Basil Banana Pepper Jelly

½ c thinly sliced Hungarian Wax yellow peppers
¼ c thinly sliced hot banana peppers
3 - 4 large basil leaves, cut into ribbons
¼ tsp dried basil
¾ c white wine vinegar
3 c organic sugar
½ tsp Pomona's pectin
1 tsp calcium water

Mix peppers, basils, vinegar and calcium water in a saucepan. Mix sugar and pectin in a separate bowl. Bring the pepper mixture to a boil. Stir in sugar mixture. Bring to a boil, stirring well and boil 1 minute. Remove from heat. Pour into hot, sterilized jars. Wipe rims and adjust 2 piece lids. Process 5 minutes in BWB canner at altitudes up to 1,000 feet above sea level. For higher altitudes, please refer to the altitude adjustment chart (here).
Yield: 3 - 250 ml (half pint) jars

Hot Pepper Jelly

1 c finely chopped red bell peppers
¾ c finely chopped green bell peppers
2 tbsp finely chopped jalapeno peppers
¼ c finely chopped Hungarian Wax peppers
¼ c finely chopped hot banana peppers
½ c cider vinegar
2½ c organic sugar
1¼ tsp Pomona's pectin
2½ tsp calcium water

Mix peppers, vinegar and calcium water in a saucepan. Mix sugar and pectin in a separate bowl. Bring the pepper mixture to a boil. Stir in sugar mixture. Bring to a boil, stirring well and boil 1 minute. Remove from heat. Pour into hot, sterilized jars. Wipe rims and adjust 2 piece lids. Process 5 minutes in BWB canner at altitudes up to 1,000 feet above sea level. For higher altitudes, please refer to the altitude adjustment chart (here).
Yield: 3 - 250 ml (half pint) jars

Jalapeno Jelly

1 c finely chopped green pepper
¼ c finely chopped jalapeno peppers
3½ c organic sugar
1 c cider vinegar
⅝ tsp Pomona's pectin
1¼ tsp calcium water

Mix peppers, vinegar and calcium water in a saucepan. Mix sugar and pectin in a separate bowl. Bring the pepper mixture to a boil. Stir in sugar mixture. Bring to a boil, stirring well and boil 1 minute. Remove from heat. Pour into hot, sterilized jars. Wipe rims and adjust 2 piece lids. Process 5 minutes in BWB canner at altitudes up to 1,000 feet above sea level. For higher altitudes, please refer to the altitude adjustment chart (here).
Yield: 3 - 250 ml (half pint) jars