I posted the recipe for my hot pepper jelly shortly after joining Food52. It's sweet and spicy, and I make and can it in huge batches so I can have a simple appetizer when guests drop by. The recipe makes four pints, and you'll probably only need to break into one for a party. - apartmentcooker —Erin McDowell
Test Kitchen Notes
This jelly is spicy and a little sweet and was a lovely compliment to the tangy goat cheese-covered crostini. I had difficulty finding red jalapenos and liquid pectin and instead used a mix of green jalapenos, red hot peppers, and powdered pectin. I think my substitutions worked fine. I seeded one of the jalapenos and one red pepper and my jelly was very, but not too, spicy. I am looking forward to spreading it on cream cheese and a bagel for breakfast, but I think it would go well with almost anything. —NWB
Hot Pepper Jelly
cider vinegar, divided
large pinch salt
Certo liquid pectin
baguette, thinly sliced
cloves smashed garlic
olive oil, as needed
salt and pepper, to taste
goat cheese, or more as needed
In This Recipe
Hot Pepper Jelly
Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly. (Since red jalapenos are sweeter than green jalapenos, I seeded half of the jalapenos, but left the seeds with the other half. It made for a only slightly spicy jelly. Final spice can also be adjusted with red pepper flakes at the end of cooking.)
Transfer the peppers to a food processor or blender, with half of the vinegar. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.
Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.
Rub each baguette slice with garlic. Drizzle with olive oil and season with salt and pepper. Bake in a preheated 350 degree oven until golden brown, about 4-5 minutes. Let cool completely.
Using a handheld mixer (or in your Kitchenaid), whip the goat cheese with the heavy cream until light and fluffy. Season with salt and pepper.
Spread a layer of whipped goat cheese on each piece of crostini, and top with a dollop of hot pepper jelly.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.