Killer Hot Pepper Spread.

Worth1 · November 14, 2016

Here is my process for a Killer Hot Pepper Spread I made today from just picked peppers.
They are Jamaican hot red and yellow and red habanero.
It took somewhere around a quart of peppers I didn't measure them.
Now here is the fly in the ointment.
I didn't use vinegar in the recipe.
From what I can find 1 teaspoon citric acid is equal to 8 tablespoons of vinegar 16 tablespoons = 1 cup.
So two teaspoons citric acid equals one cup of vinegar?
Or it would be equal to 1/2 cup of lemon juice.
So this is what I have always gone by and it has always worked.
Do as you wish but I dont want my pepper jelly tasting like vinegar.

I used.
2 cups of water 4 heaping teaspoons of citric acid the canning stuff powdered.
Then I put the peppers short trimmed stems and all in this along with two cups of sugar in a kettle.
Plus one lime sliced and one whole cinnamon stick.
Let it simmer till the peppers got tender.
Took out the peppers along with some of the juice and put in a blender and slowly mixed.
Be careful as it is hot and will erupt out of the bender make sure there is a little bit of a vent.
Once everything is chopped up good I put it back in the kettle and added 8 drops of red food coloring and two more cups of sugar and let it simmer down for a while.
Be careful do this on low heat or you will get a foaming over flow.
Once this was done to my satisfaction I took all of it and put it in the bender making sure to vent it.
I then put it on low and worked my way back up to high and let it just run for a good while.
Then I got my fine mesh strainer and strained it all back into the kettle usint a spoon to do this and continued to cook it down on a low heat.
All of the remaining seeds and pulp was tossed out.
I have no idea where the remainder of the stems went.

After this was completed I put in it 1/2 pint jars a little over the head space ring and let it seal on its own.
Everything is sealed.
You can process if you want but I didn't.
This ended up making 4 full 1/2 pint jars and one 1/2 of a little jelly jar.

Yes I make up my own recipes and I do think I know what I am doing not only from research but experience.
Travel at your own risk.

Here are the pictures of the process.
It will be in two posts.
20161114_134814.jpg

20161114_143223.jpg

20161114_143744.jpg

20161114_150353.jpg

20161114_150409.jpg

20161114_150434.jpg

November 14, 2016	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Killer Hot Pepper Spread. Here is my process for a Killer Hot Pepper Spread I made today from just picked peppers. They are Jamaican hot red and yellow and red habanero. It took somewhere around a quart of peppers I didn't measure them. Now here is the fly in the ointment. I didn't use vinegar in the recipe. From what I can find 1 teaspoon citric acid is equal to 8 tablespoons of vinegar 16 tablespoons = 1 cup. So two teaspoons citric acid equals one cup of vinegar? Or it would be equal to 1/2 cup of lemon juice. So this is what I have always gone by and it has always worked. Do as you wish but I dont want my pepper jelly tasting like vinegar. I used. 2 cups of water 4 heaping teaspoons of citric acid the canning stuff powdered. Then I put the peppers short trimmed stems and all in this along with two cups of sugar in a kettle. Plus one lime sliced and one whole cinnamon stick. Let it simmer till the peppers got tender. Took out the peppers along with some of the juice and put in a blender and slowly mixed. Be careful as it is hot and will erupt out of the bender make sure there is a little bit of a vent. Once everything is chopped up good I put it back in the kettle and added 8 drops of red food coloring and two more cups of sugar and let it simmer down for a while. Be careful do this on low heat or you will get a foaming over flow. Once this was done to my satisfaction I took all of it and put it in the bender making sure to vent it. I then put it on low and worked my way back up to high and let it just run for a good while. Then I got my fine mesh strainer and strained it all back into the kettle usint a spoon to do this and continued to cook it down on a low heat. All of the remaining seeds and pulp was tossed out. I have no idea where the remainder of the stems went. After this was completed I put in it 1/2 pint jars a little over the head space ring and let it seal on its own. Everything is sealed. You can process if you want but I didn't. This ended up making 4 full 1/2 pint jars and one 1/2 of a little jelly jar. Yes I make up my own recipes and I do think I know what I am doing not only from research but experience. Travel at your own risk. Here are the pictures of the process. It will be in two posts. 20161114_134814.jpg 20161114_143223.jpg 20161114_143744.jpg 20161114_150353.jpg 20161114_150409.jpg 20161114_150434.jpg Last edited by Worth1; November 15, 2016 at 01:43 PM.