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Hot Pepper Jelly Recipe

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

Contributor:  
Contributor:  
Carmen Schon

Category:
Category:

Ingredients:  
Ingredients:  
13 Jalapeno chile peppers (seeded to taste - leaving seeds in makes it hotter)
2 medium or 1 large colored pepper (DO NOT USE GREEN)
1/3 cup lemon juice
1 1/2 cups of vinegar
6 cups sugar
4 oz Certo liquid pectin
food colouring (optional I personally never used)
(RUBBER GLOVES!!! NOT OPTIONAL)

Directions:
Directions:
Remove stems from all peppers. Seed and remove membrane from coloured peppers and remove seeds from 7 - 9 of the hot peppers. Chop fine or puree in blender in 2 batches adding vinegar to blender to help chop and mix together. In a large non-reactive pot over medium-high heat, add blended pepper mixture bring to a hard boil. Boil For a full 10 minutes, stirring occasionally. Remove from heat and stir in lemon juice and sugar. Place back on medium-high heat and bring back to a hard boil. Add Certo liquid pectin (food colouring) and bring back to a hard boil for a full minute. Skim off foam (scum) that develops with a spoon. Remove from heat. Fill sterilized half-pint jars 3/4 full. Place in oven to seal.

Personal Notes:
Personal Notes:
Do not double this recipe and again wear rubber gloves.

 

 

 

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