Rattlesnake Annie'S Hot Pepper Jelly
Rattlesnake Annie's Hot Pepper Jelly offers a fiery, sweet, and tangy spread perfect for adding a spicy kick to cheese platters, sandwiches, or breakfast toast. Made with vibrant hot peppers, it's ideal for those who love bold flavors and enjoy homemade preserves with a kick.
Ingredients
Instructions
- Grind together the red and green hot peppers, then mix with sugar and cider vinegar in a pot.
- Bring the mixture to a rolling boil over medium-high heat.
- Remove from heat; let cool for 10 minutes.
- Add pectin to the cooled mixture and stir well.
- Return the mixture to heat and bring to a boil again.
- Remove from heat and pack into sterilized pint canning jars.
- Seal the jars and process in boiling water for 10 minutes.
- Wear plastic gloves when handling hot peppers to avoid skin irritation.
Tips & Substitutions
When making Rattlesnake Annie's Hot Pepper Jelly, ensure you wear plastic gloves when handling the hot peppers to avoid skin irritation. You can adjust the heat level by using fewer hot peppers or substituting with milder varieties like jalapeños. For a thicker jelly, you may add extra pectin according to package instructions. Ensure all utensils and jars are sterilized to prevent spoilage.
Serving Suggestions
Rattlesnake Annie's Hot Pepper Jelly is a versatile condiment that pairs beautifully with seasoned hot dogs, cream cheese, or as a glaze for meats. It can also be served alongside crackers and cheese for a delightful appetizer. For a unique twist, try using it as a topping for biscuits or in sandwiches to add a spicy kick.
Storage & Reheating
Store the sealed jars of hot pepper jelly in a cool, dark place. Once opened, refrigerate and consume within a month for the best quality. If you'd like to preserve it longer, consider reprocessing opened jars in boiling water for an additional 10 minutes. Always check for signs of spoilage before use.
Nutrition & Diet Analysis (per serving)
Each serving of Rattlesnake Annie'S Hot Pepper Jelly contains roughly 27 calories, with 1g protein, 6g carbohydrates, and 0g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peppers for this recipe?
Yes, you can use frozen peppers, but they may have a different texture once thawed. Make sure to drain any excess water before grinding and mixing with the other ingredients to achieve the desired consistency in your jelly.
What can I do if my jelly doesn't set?
If your hot pepper jelly doesn't set properly, it may be due to insufficient pectin or cooking time. You can reheat the jelly, add more pectin, and boil it again for a few minutes. Test the consistency again to ensure it reaches the right thickness before repacking it into jars.
How long does this jelly last?
Unopened jars of hot pepper jelly can last up to a year when stored in a cool, dark place. After opening, refrigerate and consume within a month for optimal flavor and quality. Always check for any signs of spoilage before consuming.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).