Hot Pepper Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 med. red peppers, seeded, finely chopped (1-1/2 cups)
2 med.grn. peppers, seeded, finely chopped (1-1/2 cups)
10 large jalapeņo peppers, seeded, finely chopped(1 cup)
1 c. cider vinegar
1 box Sure Jell fruit pectin
1/2 tsp. butter/margarine(optional)
5 c. sugar
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Directions: |
Directions:Fill a canner pot half full of water and bring to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place peppers in 6 or 8 qt. pan. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. (After they cooled a bit, I turned them occasionally so all the peppers didn't stay at the top of the jars) After jars cool, check seals by pressing middle of lid with finger. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 oz. jars |
Personal
Notes: |
Personal
Notes: For hotter taste, leave in some of the jalapeņo seeds.
Great with cream cheese on cracker or a bagel.
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