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Hot Pepper Jelly Pat Johnson Recipe

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

Contributor:  
Contributor:  
Brenda Allan

Category:
Category:

Ingredients:  
Ingredients:  
1 cup finely chopped hot peppers (any colour - how hot it will be depends on the type of peppers you have)
1 onion finely chopped
1 sweet pepper finely chopped
11/2 cup white vinegar
51/2 cups white sugar
1 box pectin (liquid works best)

Directions:
Directions:
In a large sauce pan mix all ingredients except pectin
Bring to a fast boil and boil for 10 minutes. Stir often.
Add pectin and boil 1 minute more.
Put in sterile jars.
If the jelly is not solid do not panic it will gradually set over 24 hours.
Makes about 5 jam jars.

Personal Notes:
Personal Notes:
It is important to boil really vigorously or the jelly won't set. Can add chipotle pepper flacks or chopped chipotle peppers to give a smokey flavor.

As written this can be very, very hot. Fine if you want that. You can make a milder version by decreasing the hot peppers and increasing the sweet peppers.

 

 

 

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