Servings: 16
Calories: 67kcal
Equipment
- Saucepan
- chopping board
- knife
Ingredients
- 2 cups datil peppers seeded and chopped
- 3 Tbsp Real Fruit Pectin
- 2 cups filtered water
- Optional - 1/2 cup sugar
Instructions
- Wash, deseed, and finely chop datil peppers.
- Combine chopped peppers and sugar in a saucepan. Let sit for 10 minutes for sugar to dissolve.
- Heat over medium until boiling, then simmer for 15-20 minutes.
- Gradually add pectin, and cook for another 5 minutes.
- Check by placing a spoonful on a chilled plate; if it thickens, it's ready. Cook for 5 more minutes if needed.
- Skim off any foam during cooking for a clear jelly.
- Ladle hot jelly into sterilized jars, leaving ¼ inch headspace.
- Wipe rims, seal jars, and process in a water bath canner for 10 minutes.
- Once done, cool on a towel-covered surface, listening for popping lids indicating a proper seal.
- Label jars with date and type, then store them in a cool, dark place for up to a year.
Notes
- Use it as a spread on toast or bagels for a spicy kick at breakfast.
- Mix it with cream cheese for an easy dip or topping for crackers.
- Glaze meats like chicken, pork, or ribs add a unique flavor to your dinner.
- Drizzle it over a cheese platter for a sweet and spicy twist.
- Use it as a marinade or sauce for grilled vegetables or seafood.
- Add a spoonful to your favorite stir-fry for an extra layer of flavor.
- Mix it into dressings or sauces for a spicy twist in your salads or pasta dishes.
Nutrition
Calories: 67kcal
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