For the lazy picklers among us, I submit this hot pepper jelly recipe. Because the jelly is just peppers, vinegar, sugar and pectin, you can use pickled peppers or fresh peppers, which ever you have on hand. Warning, this habanero version is HOT!
Sweet, tart, and spicy, hot pepper jelly is irresistible to those raised in the South. Ladled over cream cheese, this jelly adds a serious kick to a grilled cheese sandwich and makes a great glaze for chicken wings, pork loin or grilled quail.
The idea of a hot pepper jam didn’t even occur to me until my colleague channeled her inner-foodie and excitedly told me about ‘the best’ jam she’s ever eaten! She confessed she could smear it on just about everything. Well, maybe not everything.