I like a hot pepper jelly I can drizzle. Maybe I should call it something rather than a jelly because it is thinner. I think of a jelly as something that molds to the jar and comes out and sits high on a knife. Not this jelly. My hot pepper jelly is made to drizzle, ooze and fill in the spaces of the food it enhances. It goes over farmers cheese for an appetizer, in my homemade salad dressing or even drizzled over ice cream. The flavors all mingle in just the perfect way.

Today is my mom’s birthday in heaven. She passed away when I was 8. I have such good memories of how she tried so hard to make life special for each one of her kids. Both my mom and Gram made lots of different kinds of jam. The amazing array of jam colors, all lined up in Gram’s cellar are indelibly etched in my mind.

Just look at those peppers in the photo. I call them habanero. I love the orange and the way the light plays with the jelly and creates a striking sparkling condiment.

Such gorgeous produce takes very little to create a great appetizer. Its 3 ingredients, max 4 if you add mint. Traveling on the boat means less ingredients and simple ones will be on repeat.

Boil the sugar syrup to the thickness you like and store in a jar. It keeps well in the refrigerator and is the sweetest bit of heat when you pull it out to serve. I confess, I use the syrup and skip eating the peppers. They are reserved for someone braver than I but every gathering seems to have someone who can eat the whole habanero. Lots of ways to serve Hot Pepper Habanero Jelly but maybe the easiest and one of the best is over cream cheese with a garnish of mint.

A cute little heart shaped dish and a garden trowel scoop makes it all festive.

At a restaurant last week, they topped the cream cheese with a drizzle of hot pepper jelly and bacon crumbles. It was so good.

Hot Pepper Habanero Jelly

1 pound habaneros
1 cup sugar
½ cup apple cider vinegar
3 fresh mint sprigs, minced

Combine sugar and apple cider vinegar in a microwave-safe 2-quart measure. Microwave on high for 6 to 8 minutes or until syrup is slightly thickened. Stirring twice. Add peppers and microwave on high for 2 to 3 minutes or until peppers are heated, stirring twice. Cool and spoon over cream cheese and top with fresh mint. Eat with crackers or vegetables to dip. 

Refrigerate up to 3 months or freeze up to 1 year. For pantry storage, pour hot mixture in sterilized jars. Screw on flat canning lids and screw type lids.  Process in hot water bath for 5 minutes. Remove from hot water bath and allow to stand. Lids should pop as they seal. If they do not pop on their own, store in the refrigerator or process again.