Hot pepper jelly 6 med. hot peppers(any variety will do)* 1 med. green bell pepper 1 med. red bell pepper 1 1/2 c. cider vinegar 6 1/2 c. sugar 1 pouch of CERTO pectin (DO NOT USE POWDER PECTIN) Protect hands with rubber gloves while working with hot peppers. Remove stems and seed from peppers(leave seeds if you want hotter jelly). Finely chop enough hot peppers to measure about 3/4 cup. finely chop bell peppers. Add to hot peppers to measure 2 3/4 c. chopped peppers. Have jars and rings sterilized and ready to use. ( i put my jars in the oven at a little less than 200 degrees and keep them fairly warm until needed) have lids simmering until needed, also. using a fairly large pot ( I use an 8 qt pot) bring peppers and vinegar to a boil. Measure sugar, exactly, while waiting on peppers and vinegar to boil. Stir sugar into the boiling mixture and return to a full boil on high heat, constantly stirring.( you may add 1/2 teaspoon of butter to reduce foaming if necessary). Have pectin open and ready. Stir pectin into pepper mixture at a full rolling boil, return to a boil and boil for 1 minute, stirring constantly. Quickly ladle into jars and seal. (I don't do the water bath method for me, I do if I am planning on giving as gifts or selling at my markets) Turn the jars upside down as you finish putting the lid and band on each jar and let them sit for at least 5 min. before tuning back over. Or follow the canning method put out by any jar company. or the ball blue book. Which is very recommended for anyone wanting to learn the art of canning. Hot Pepper jelly may need to set for 2 weeks before it jels. I have had batches not set up at all, but it is still good. I use it on buttered toast or on meat sandwiches or try it on a roast as a glaze. *I have used serranos, habanero's, jalepeno's and a few others. I used what I had to work with.
I have loved this stuff since the first time I ever tried it. It has to be one of my favorite jellies along with mayhaw jelly. My girlfriend makes pepper jelly every now and then and I enjoy it every time.
Don't stress too much if you have a batch that doesn't set up. I have opened the whole batch and re tried it with only the pectin and sometimes it works and sometimes not. So if it doesn't, use it as a meat topping when you make a roast.
I think I will have to make a few jars of this for christmas gifts. Hubby made hot pepper wine one year that only one of his friends could drink, maybe the jelly won't be that hot.
Yes Karma, I'll post the recipe, hopefully later today, but send me a PM in case I forget. I have farmers markets to get ready for today and tomorrow, but I'll try to get it done asap.
