LOCATION: Recipes >> Preserving >> Hot Pepper Jelly 08
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Hot Pepper Jelly 08
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Hot Pepper Jelly
5 medium sized jalapeno peppers
2 small green bell peppers
1 small red bell pepper
6 cups sugar
2 cups cider vinegar
6 ounce bottle or 2 3 ounce pouches liquid pectin
several drops of red or green food coloring (optional)
6 half pint canning jars or jelly jars
Wear rubber gloves ans split open the hot peppers; remove and
discard seeds and coarsley chop peppers. Repeat with bell peppers.
Place all the peppers in a blender or food processor and puree
until liquified.
In a large pot combine the pureed pepper with the sugar and vinegar
over high heat. Bring to a rolling boil, stirring ocnstantly, add
the pectin, and return to a rolling boil. Boil for exactly one
minute.
Remove from heat, add coloring if desired, skim and immediately
pour into half-pint jars; complete the seals by boiling water bath
processing for 10 minutes or sealing with paraffin wax.
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