Emily's Hot Pepper Jelly

papergoddess's Note:

Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 pints

• 2 cups red peppers
• 2 cups green peppers
• 10 large jalapeno peppers
• 1 cup vinegar
• ½ teaspoon butter or ½ teaspoon margarine
• 1 box sure-gel fruit pectin
• 5 cups sugar

Directions:

1. Measure sugar into separate bowl and set aside.
2. Seed and chop peppers.
3. Place in heavy stainless saucepan.
4. Add vinegar and pectin, and butter or margarine.
5. Bring to a full rolling boil.
6. Add sugar- bring to full boil again, and boil for 1 minute.
7. Ladle into sterilized pint jars.
8. Place in hot water bath for 5-10 minutes.

Reviews

[Mary Leverington]

Just a couple of observations: First, it makes four pints, not six; secondly, I recommend you skim the foam from the top before you ladle it into jars. Maybe that goes without saying. It seems very sweet to me; maybe you can cut down on the sugar somewhat or maybe I needed to add more peppers--hard to say. The taste is fantastic, of course. I did blend it first as that seemed like a good suggestion.

[Linda Hogge]

We love this jelly. We eat it on quesadillas, over cream cheese with crackers, egg rolls, taquitos and so on. It's delicious! I didn't mix colors, but used red jalapeno's with red bell peppers and green with green. I also pulsed it in my blender before cooking to give it a little more body.

[Cinda Lu]

I made this as directed with the exception of adding a few drops of green food coloring. It is good, but a bit too sweet for my taste. Will reduce the sugar next time. I got 4 1/2 pints. Thanks goddess!