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Hot Pepper Jelly

Reviewed: Sep. 25, 2013
I have made this recipe 3 times now. My first time it didnt gel the way I had hoped. But in retrospect I may have not used enough pectin. I have used ball's no/low sugar pectin all three times. The last two times it jelled perfectly. The last two batches I used about 2-2 1/2 cups of sugar instead of 5. I have both used a food processor to chop the peppers and not, and prefer the food processor. You do need to make sure to drain the peppers. I am a big fan of chopping them up and freezing them, and taking them out when I have gotten enough to get the 4 cups needed for this receipe. The only thing I have noticed is that it is very pepper dense and not a lot of empty jelly (which is just fine for my consumers!). I also used the inversion method of canning this last recent time, and it worked great! I have found though that it does not make 6 jars though (but that may be do to my lack of sugar? Im not sure). I am also one to use whatever peppers I have lying around to get up to the 4 cups.
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