LOCATION: Recipes >> Preserving >> Hot Pepper Jelly 05
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Hot Pepper Jelly 05
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Easy Hot Pepper Jelly
6 green peppers
12 hot peppers
2 C. sugar
5 1/2 C. sugar
1 C. white vinegar
1/3 C. lemon juice
6-oz. bottle Certo
Cut stems and chop peppers, leaving in seeds. Cover with water
and simmer until tender. Mash through strainer to obtain more
juice, then strain juice through cheesecloth in order to have clear
jelly. Add sugar and vinegar to juice. Rapidly bring to a boil
and add lemon juice and Certo. Boil hard for 1 minute. Remove
from heat and skim off foam. Pour into sterile jars and seal.
Yield: 8 half pints.
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