Hot Pepper Jelly (1-10-12)
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.)