When a pepper is too hot to eat by itself, you throw it in some jelly.
The Ají Charapita Pepper jelly makes a great holiday appetizer served with your favourite charcuterie and cheese board over crackers. It also makes a great gift idea. Learn how to make it with this simple recipe.
Ají Charapita Pepper Jelly
Prep time: 10 mins Cook time: 50 mins Yield: 4 cups
INGREDIENTS
2 cup Yellow Peppers, destemmed, deseeded and minced. I used my yum yum peppers (homegrown)
5-10 Aji Peppers, depending on how hot you want it, destemmed and minced (homegrown)
2 cups Distilled White Vinegar
2 1/2 cups Sugar
1 package of Liquid Pectin (85ml)
INSTRUCTIONS
1. Begin by filling your sink with warm water. Plunge 3 - 250ml canning jars and lids for 20 minutes or according to the manufacturer's instructions.
PROTIP: Mince your peppers as small as possible or throw them in a food processor. This helps avoid having chunks of peppers float to the top of the jelly.
2. Place the yellow peppers and ají peppers into a food processor.
3. Scrape the peppers into a medium saucepan over high heat. Once heated, mix in the apple cider vinegar and liquid pectin. Bring the mixture to a rolling boil while stirring constantly.
4. Once boiling, pour the sugar in and stir. Return to a rolling boil and boil for 2-3 minutes.
5. Remove from the heat and skim off any foam with a spoon.
6. Quickly place your wide mouth funnel on your jars. Pour the jelly into your prepared jars filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
7. Refill the sink with really warm water. The water should cover the jars completely, and should be hot but not boiling. Let it sit for 20 minutes.
8. Remove the jars and allow them to cool completely.
If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook and let me know!
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