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LOCATION: Recipes >> Preserving >> Hot Pepper Jelly 04

Print this Recipe    Hot Pepper Jelly 04

Hot Pepper Jelly

1/2 cup jalapeno peppers, coarsely chopped
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid fruit pectin

Wash hot peppers, cut off stem and halve the peppers, remove membrane
and seeds. Put peppers in food processor and process off and on
a couple of times until the peppers are coarsely chopped. In a
medium saucepan combine peppers, cranberry juice, and vinegar.
Bring to boiling; reduce heat. Cover and simmer for about 10
minutes.

In a 4 quart pot combine the pepper mixture and sugar. Bring to
a full rolling boil over high heat, stirring constantly. Stir in
pectin. Return to a full rolling boil; boil for 1 minute, stirring
constantly. Remove from heat. Quickly skim off foam with a metal
spoon. Pour at once into hot, sterilized half-pint jars, leaving
a 1/4" headspace. Wipe jar rims; adjust lids. Process in a boiling
water canner for 5 minutes (start timing when water begins to boil).
Remove jars and cool on a wire rack till set (2 to 3 days). Makes
5 half pints.

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