by Zeak Rice
HOT PEPPER JELLY
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
1 ½ cup finely chopped and seeded Red Bell Pepper
1 cup finely chopped and seeded Yellow Bell Pepper
1 ¼ cup finely chopped and seeded Green Bell pepper
¼ cup finely chopped and seeded Jalapeño
1 cup Apple Cider Vinegar
1¾ oz package powdered pectin
5 cups sugar
6 8oz canning jars
Instructions:
-Sterilize six 8oz canning jars and lids in boiling water.
-Place 1½ cups finely chopped and seeded Red Bell Pepper,
1 cup finely chopped and seeded Yellow Bell Pepper,
1 ¼ cup finely chopped and seeded Green Bell pepper
¼ cup finely chopped and seeded Jalapeño in a large saucepan over high heat.
-Mix in 1 cup apple cider vinegar and 1.75 oz powdered fruit pectin, stirring constantly.
-Bring to a rolling boil. Remove from heat.
-Add 5 cups of sugar and place back on high heat. Return to a rolling boil for one minute.
-Remove from heat. Skim off any foam from top.
-Ladle jelly evenly into sterile jars, filling to ¼” from the top of jar. Cover with flat lids and screw on screw bands tight
Note:
~If you already know how to can/preserve jams and jellies, do it how you usually do it.
~If you’ve never canned before, you should follow the instructions below:
Place jars into the canner with hot water that is not boiling. Water should completely cover the jar. Cook on high heat to reach a boil. Process for 5 minutes; remove from heat.
When jars are completely cooled, check seals by pressing centers of lids with your finger. (If the lid springs back, it is not sealed, and refrigeration is necessary.)
Servings: 96 TBS. or 6- 8oz jars.
Notes: Scoop one ladle of pepper jelly into each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
