Hot Pepper Jelly

Coraniaid

"Hot & Sweet, pretty bits of peppers floating in a jelly."
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Ingredients

24 h servings
Serving size has been adjusted!
Original recipe yields 48 servings



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Directions

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  1. Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
  2. Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
  3. Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
  4. Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
  5. Remove from heat & skim off foam (if necessary).
  6. Ladle into sterilized pint jars leaving 1/4" space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
  7. Add jars back to water canner and process in a boiling water bath for 5 minutes.

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