Real Recipes From Real Home Cooks ®

hot pepper glaze in a jar!

(1 rating)
Recipe by
Ashley Ramsey
White Springs, PA

This recipe turned out as a mistake in my kitchen. I was attempting to make a jelly but ended up with a wonderful meat glaze instead. My husband ended up eating some of it with a spoon out of the jar! Uses: We plan on grilling with it using different cuts of chicken. I'm sure it would also taste well on other varieties of meat.

(1 rating)
yield 5 4 oz jars
prep time 40 Min
cook time 30 Min

Ingredients For hot pepper glaze in a jar!

  • 1 lb
    of hot peppers
  • 2 c
    splenda or other sugar substitute
  • 2 1/2 c
  • 3 pkg
    liquid fruit pectin
  • 6 jar
    8 oz ball jelly jars or whichever brand you prefer
  • 2 c
    apple cider vinegar

How To Make hot pepper glaze in a jar!

  • 1
    Select the Hot Peppers *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!
  • 2
    Throughly Wash the Peppers and WEAR GLOVES for the whole process!
  • 3
    Remove the Stems and Seeds. *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.
  • 4
    Puree the peppers in a food processor or blender. Use the first cup of apple cider vinegar to assist with the blending.
  • 5
    Combine the Splenda and Sugar. *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.
  • 6
    Cook the pepper puree, rest of the apple cider vinegar, and sugar in a preserving pan or pot. Boil for 12 minutes and stir as needed to prevent the mixture from burning. *I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
  • 7
    Add the 3 packets of Liquid Pectin and boil for 1 minute. *Keep Pectin upright in the box or a glass until this step.
  • 8
    Skim the foam if you happen to have any. *Foam is harmless but best left outside of your canning jars.
  • 9
    Fill your Clean and Sterile jars with the pepper mixture. *Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
  • 10
    Process jars in a waterbath canner for about 15 minutes.
  • 11
    Remove from waterbath and let the jars cool in a dark cool spot away from drafts overnight! *You will hear the lovely popping noise as the jars seal. It's music to my ears!
  • 12
    Test the jars to make sure the seal has properly set. If so, you can store them for up to a year!