Hot Pepper Glaze in a Jar!
We plan on grilling with it using different cuts of chicken. I'm sure it would also taste well on other varieties of meat.
Featured Pinch Tips Video
- 1 lb
- of hot peppers
- 2 c
- splenda or other sugar substitute
- 2 1/2 c
- 3 pkg
- liquid fruit pectin
- 6 jar(s)
- 8 oz ball jelly jars or whichever brand you prefer
- 2 c
- apple cider vinegar
*I went to a farmer's market and purchased fresh crisp peppers that were locally grown! I stuck with mainly red and orange to obtain that beautiful color in the picture. No food coloring needed!
*I used my faucet to help me with this part. It's so much easier to have the water flush the seeds out once they are cut open.
*I cut back on the sugar because I try to limit the amount of sweetness I have in my life. If you prefer you can just use 4.5 cups of regular sugar or more according to taste.
*I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
*Keep Pectin upright in the box or a glass until this step.
*Foam is harmless but best left outside of your canning jars.
*Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
*You will hear the lovely popping noise as the jars seal. It's music to my ears!