Friday, June 19, 2015


This recipe is great for using up summer's bounty of zucchini and peppers from your garden. I promise you it is NOT hot.  We love any kind of hot pepper jelly and jam around our house.  Try it as a snack with cream cheese & crackers or served with toast or hot biscuits!

Aunt Betty’s Kitchen
June 19, 2015

YIELD:  4 pints

*wear gloves when stemming/seeding peppers*

2 fresh habanero peppers, stems & seeds removed
5 fresh jalapenos, stems and seeds removed
5 cups seeded & cubed zucchini
1-1/2 cups distilled white vinegar
7 cups granulated sugar
6 fluid ounces of Certo liquid pectin

NOTE:  The habanero peppers add a bite to the jam, but the sugar counteracts the heat of the peppers overall. In my estimation, any jalapeno jelly without a touch of habanero isn’t worth the effort. But remember, I was weaned on hot peppers. I suppose if you are really wimpy you can cut the amount of habaneros to 1.  I promise the jam is not too hot.

Place peppers, zucchini and vinegar in food processor and process until smooth.

Combine with sugar in a large, heavy bottomed pot, preferably stainless steel, but use what you have.  Bring to the boil and simmer 25 minutes, stirring quite frequently to prevent scorching.

Add liquid pectin and bring to full rolling boil for 1 full minute.  *A full rolling boil is a boil you cannot stir down.  Start timing once it reaches full boil.

Ladle into sterile pint or half-pint jars, wipe rims. Attach lids and rings.  Process 10 minutes in hot water bath.  Water should cover jars by at least 1”.

Remove and cool. Do not re-tighten rings once out of the canner.

Jam should set up within a few days.

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