Hot Pepper Jelly
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
3 pints
- Serves:
- 48
ingredients
- 3 large green bell peppers
- 1 large red bell pepper
- 4 sweet red peppers
- 4-6 jalapeno peppers
- 3 small habanero peppers
- 236.59 ml apple cider vinegar
- 51.76 ml pectin
- 1182.95 ml white sugar
directions
- Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
- Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
- Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
- Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
- Remove from heat & skim off foam (if necessary).
- Ladle into sterilized pint jars leaving 1/4" space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
- Add jars back to water canner and process in a boiling water bath for 5 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Nothing special.</p>