Hot Pepper JellySubmitted by: MUSIKMAN43
Introductionmakes about 7 (half pints) canned makes about 7 (half pints) canned
1 cup ground sweet peppers
1/4 cup ground hot peppers change hot peppers to 1 cup also
1 1/2 cups Cider Vinegar
6 1/2 cups of Sugar
1 bottle of certo or pectin
cool 20 min
put back on fire and bring to a rolling boil
remove from fire and add 1 bottle of certo or pectin
And if you want a crystal clear jelly, after it has cooled 20 minutes, pour it through a fine mesh strainer or a cheesecloth lined colander. Then reheat and proceed. Leaving the chilies in doesn't make it hotter. And don't forget to label them, you might think you picked up apple or peach, and what a surprise for your taste buds when you taste this instead!
Number of Servings: 1
Recipe submitted by SparkPeople user MUSIKMAN43.