Hot Inferno Pepper Jelly (and announcing Can It Up!)

Posted on 18 September 2012

Hot inferno pepper jelly

I am so eager to kick off  Can It Up next month that I am practically hyperventilating.

Patience, grasshopper. It’s only 12 days until October 1st.

Instead, I will distract myself (look, shiny object!) by sharing the kick-ass hot pepper jelly I made yesterday.

Indeed, I was going to share a long, rambling story about going to the Wheat Ridge farmers market (a mid-week market to which I had never been, among the many benefits of joblessness), the crazy [read: knowledgeable] pepper lady (as I delightfully refer to her), and its stunning array of peppers.

Mostly, though, I am disproportionately proud that I didn’t 1. set the stove on fire or b. blind myself by touching my eyes after chopping hot peppers. Small victories.

I can’t wait any longer. Let’s talk about Can It Up.

Hot inferno pepper jelly

Announcing Can It Up!

I have been preserving and canning for well over 5 years now, but haven’t kept up with it consistently. This held true even when I lived in California, where there is always something to preserve and can. Sure, there were several months when I made 2 or 3 preserves per month, but entire months would pass when I didn’t preserve anything at all.

I also used the wide variety of fruits and vegetables available in California as an excuse to take the easy way out of preserving. Fruit + sugar = call it done. I can’t tell you the number of jams that are sitting in my larder right now. I should be out there trying jellies! conserves! pickles! mustards! ketchups! relishes!

Selfishly, in the interest of pushing my preserving and canning boundaries, I need an excuse (and accountability) to preserve every month. Although I didn’t participate in the Tigress’s original Can Jam, she was kind enough to bless this new undertaking, though she will not be able to participate, in the interest of encouraging local food production, consumption, and conservation.

Can Jam ground rules:

  • Starting October 1, 2012, the seasonal fruit or vegetable of the month will be announced on the 1st of each month. Your selected recipe can contain other fruits or vegetables, but the selected ingredient should be the preserve’s shining star. The preserve must also be water-bath canned.
  • You can post your preserve any time during the month, but only during that month. Make sure to mention Can It Up and link back to the month’s original post. If you tweet, please include the hashtag #CanItUp.
  • You can join every month, 1 month, every other month, or as often as you have time for. Since this is not a 12-month challenge, but an on-going one, there’s no pressure to participate every single month. I’d appreciate it if you kept me company, though.
  • Winter will be scary. Don’t stress if you can’t find the selected ingredient locally — get it somewhere else. Can It Up is all about having fun.
  • There may be prizes. There may not be. I can’t promise anything, other than having fun (paaaar-taaaah!) and being inspired by other bloggers.
  • Encourage the other preservers you know to join us! If they blog, that’s great! If they don’t, they can join us by tweeting a photo (including the hashtag #CanItUp) or posting in the comments section for that month.
  • If you don’t blog, you can join us too! Tweet a photo (include the hashtag #CanItUp) or post in the comments section for that month.

Most importantly, Can It Up should be fun! If it stinks or the ingredients stink or I stink (hopefully, not literally), then let me know. If you have suggestions for selected ingredients, let me know. If you want to host 1 (or several) months, let me know.

I should have kept this shorter, but become chatty when excited. And I am super-duper extra excited about Can It Up!

If you’d like join us, please leave a comment, along with a way to contact you, or email me at allfourburners {{at}} gmail {{dot}} com. I can’t wait until October 1st!

Update: The Can It Up selected ingredient for October is posted!

Hot inferno pepper jelly

Hot Inferno Pepper Jelly

Yield: 3 8-ounce jars

Ingredients

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/2 cup finely chopped hot peppers (I used inferno peppers)
3 cups granulated sugar
1 pouch liquid pectin

Instructions

In a large deep saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
Add red onion and hot peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Either can (process for 10 minutes) or refrigerate for up to 1 month.

Notes

For a milder jelly, you can substitute up to 1/4 cup of the hot peppers with finely chopped sweet red pepper.

https://www.allfourburners.com/2012/09/18/hot-inferno-pepper-jelly-and-announcing-can-jam/

Adapted from the Ball Complete Book of Home Preserving

 


43 responses to Hot Inferno Pepper Jelly (and announcing Can It Up!)

  • Net says:

    I’m super new to canning and would love to give it a go. This will be a good motivation and inspiration that I won’t be alone starting out. 😀 I will be doing this via Twitter (@BasketCaseEat) and Instagram (BasketCaseEat). Super excited!

  • Meghan says:

    I am IN for Can Jam! 🙂 This will be a fun way to break out and explore new recipes instead of doing the same ones over and over. Can’t wait!

    • allfourburners says:

      Meghan, totally! I know that Can Jam and seeing what everyone comes up with will inspire me to be more adventurous.

  • […] She made Hot Inferno Pepper Jelly, adapted from the Ball Complete Book of Home Preserving and blogs her recipe here. Check out that blog post for information on Can Jam, which could provide some canning and […]

  • Beau says:

    Sounds like fun – count me in.

  • Katie says:

    I’m so into the idea of a can jam. Count me in!

  • Robin says:

    I love to can!! Hoped I could have made peach jam but peaches were $1 ea!! Just finishing up the salsa. (my 4th batch) I would love to join you this year canning. Thanks for the invite!

  • allfourburners says:

    Terri, I’m glad that you heard about the Can Jam through other channels because I could not find an email address to invite you personally. The 12-month-ers are totally my heroes.

  • allfourburners says:

    Sue, I am a GIANT fan of making up words. So, non-bloggers it is!

  • allfourburners says:

    Tara Lee, happy that I can provide with you an excuse to get your site up and running. I’m pressuring a couple of my IRL friends to get their sites going too.

  • allfourburners says:

    Lynda, yay! I am a canning addict…much to the delight of my friends and family, the primary beneficiaries.

  • allfourburners says:

    Nora, 6 bushels? That’s insane…ly awesome!

  • allfourburners says:

    Gabrielle, absolutely, it’s my pleasure! Let me know if you have any suggestions for ingredients for later months.

  • Terri says:

    Sean of Punk Domestics is helping to spread the word.

  • Terri says:

    Let me know if you need any help.

  • allfourburners says:

    Terri, Sean is so helpful. I can use help coming up with ingredients every month. Let me know if you have any suggestions.

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