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
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.