Hot Pepper Jelly (1-10-12)

Mom's Tips

January 10th, 2012 by Jim Field

  • 3/4 cup sweet red or green bell peppers
  • 1/4 cup hot peppers (about three pods)
  • 6 1/4 cups sugar
  • 1 1/4 cups apple cider vinegar
  • 1/4 cup juice from peppers
  • 1 bottle Certo

Remove seeds from the peppers.  In the bowl of a food processor, coarsely chop peppers separately.  Reserve juice from each.

Bring peppers, sugars, vinegar and pepper juice to a boil.  Keep a rolling boil for six minutes.

Remove from heat and add Certo.  Boil for one minute.  Stir to mix.  Skim off foam (to avoid foam, add 1 teaspoon butter).  Cool for a few minutes.  Rinse glass jars with hot water, dry and add jelly.  Seal jars.

Makes six to eight jars.

(NOTE — The really green pepper jelly has a few drops of food coloring added.  If you choose, add the coloring to the vinegar.)