Hot Pepper Jelly

by pturner

Prep time: 0:30 Overall time: 1:45

Servings: 4 pints

INGREDIENTS

Hot Pepper Jelly

Serve with cold ham or pork. Also good on crackers spread with cream cheese with dollop o jelly on top.

2 – med. Sweet red peppers – cored, seeded, and chopped = about 1 cup.
3 – jalapeno peppers – cored, seeded, and finely shopped.
3 – cups cider vinegar
6 ½ - cups of sugar
2 – pouches (3 oz. ea.) liquid pectin

1. in food processor or blender – process peppers with 1 cup of vinegar till finely minced.
2. Transfer mixture to a large stainless steel sauce pan add remaining sugar and vinegar. Set over high heat – bring to boil. Then stir.
3. Remove pan from heat and skim the surface.
4. Stir in pectin and return the pan to heat and bring to a boil for 1 minute and repeat step # 3.
5. Pour the jelly into HOT sterilized ½ ping preserving jars.
Will keep for 6 months. Yield 8 ½ pint jars.

INSTRUCTIONS

Process peppers with 1 cup of vinegar in a food processor or blender until finely minced. Transfer mixture to a large stainless steel sauce pan; add remaining sugar and vinegar.

Set pan over high heat; bring to a boil and stir. Remove pan from heat and skim the surface. Stir in pectin and return the pan to heat; bring to a boil. Remove the pan from heat and skim the surface.

Pour the jelly into hot sterilized ½-pint preserving jars. Will keep for 6 months.

CHEF COMMENTS

From My Great Aunt.

Yield 8 ½ pint jars.

Serve with cold ham or pork. Also good on crackers spread with cream cheese with dollop o jelly on top.

Tagged: hotpepperjelly, jelliesjams add tags

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