Lisa's Hot Pepper Jelly

Lisa Reinbolt - Rochester,NY's Note:

This is a great Jelly to use for parties, get-togethers or for a complement to meats and side dishes. It is both Hot and sweet and a deligtful addition to any gathering.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 96

Yield: 12.0 4oz Jars

• 4 hot peppers , seeded and de-veined, wear gloves when working with hot peppers (Your Choice of Peppers)
• 3 large green bell peppers
• 1 cup cider vinegar
• 5 cups granulated sugar
• 1 ¾ ounces dry fruit pectin

Directions:

1. First Prepare your Canning Jars. You can Make this recipe as Freezer Jam or it can be canned in a hot water bath.
2. Place the Peppers in a food processor and process until very fine. a few chunks is ok. Then Place peppers, vinegar,and fruit Pectin in Heavy sauce pot. *Make sure this pot is deeper so that the jelly cannot boil over.
3. Bring this to a rolling boil, One that you can not stir down. Boil for exactly One (1) minute. Quickly add Sugar , Return to a rolling boil.
4. When it starts to boil again, remove from burner and skim off and discard the foam on top.
5. Ladle into jelly jars and seal the tops.
6. If canning Place sealed jars into your canner, Place rack into boiling water and process for 5 minutes. Remove from canner and set on a towel or rack to cool. Store in a Cool Dark Place.
7. Processed jelly can keep for a Year or longer.