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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Beth Runcie's Dad's Hot Pepper Jelly Recipe

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This recipe for Beth Runcie's Dad's Hot Pepper Jelly is from The Hampton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. chopped jalapeno or serrano peppers (10-12 peppers)
1 med. green bell pepper, seeded and finely diced
1 med. red bell pepper, seeded and finely diced
1 1/2 c. white vinegar
6 1/2 c. sugar
1 pouch CERTO fruit pectin
1 T. dried red pepper flakes
1/2 tsp. butter*
Directions:
Directions:
Place all peppers and vinegar in food processor, pulse to finely chop peppers.

Mix peppers and sugar in a 6-8 qt. sauce pan. Bring to a full rolling boil over high heat abd boil for one minute, stirring constantly. Stir in fruit pectin and red pepper flakes. Bring to a full rolling boil and boil for one minute, stiriing constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling within 1/8 inch from tops. Wipe jar rims and threads. Cover with 2 piece lids. ** Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
* Optional to reduce foaming when boiling pepper mixture and sugar.

** Or process in boiling water bath for 5 minutes.

 

 

 

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