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Berry Berry Hot Pepper Jelly

Source of Recipe


Internet






List of Ingredients



• 1-1/4 cups processed hot peppers
  
• 3 cups cranberry-raspberry juice
  
• 1 cup cider vinegar
  
• 6-1/2 cups sugar
  
• 2 pouches (3 ounces each) liquid pectin
  






Instructions



1. Seed peppers and finely chop, then purée in food processor or blender with a little of the vinegar.
   
   
2. Put puréed peppers, cranberry-raspberry juice, remaining vinegar and sugar in a large saucepan or Dutch oven. Bring to a boil. Remove from heat; let stand 5 minutes. Skim off foam. Return to heat and bring back to a rolling boil that can't be stirred down. Add pectin and boil exactly 1 minute, stirring constantly.
   
   
3. Remove from heat and skim any additional foam before ladling into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and seal with hot lids and screw bands. Process 5 minutes in a boiling-water bath canner.
   
   Makes 6 or 7 half-pints.