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Flaming Hot Pepper Jelly Recipe

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This recipe for Flaming Hot Pepper Jelly, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Martinson
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups red bell peppers
1 1/4 cups green peppers
1/2 cup jalapeno peppers
1/4 cup habanero (serrano chili) peppers
1/2 cup apple cider vinegar
1/2 apple cider
1 package of pectin
4 cups sugar

Directions:
Directions:
Finely chop the peppers and place in a saucepan. Mix in the vinegar, apple cider, and pectin. Stirring constantly, bring to a rolling boil. Stir in the sugar and return to a rolling boil for 1 minute. Remove from the heat and skim off the foam. Ladle into sterile canning jars and process in hot water for 5 minutes to seal. Note: When working with the peppers be sure to wear rubber gloves and keep the exhaust fan on high, The jalapeno and habanero pepper fumes are especially hard on the eyes and sinuses.

Number Of Servings:
Number Of Servings:
6, 8 oz. jars
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a sweet/savory jelly, so we often put this on toast with a poached egg on top. It is also a great compliment to cheeses.

 

 

 

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