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Hot Pepper Jelly

Source of Recipe


From "Real Cajun" by Donald Link



List of Ingredients



• 2 red bell peppers
  
• 10 jalapeño peppers
  
• 1½ cups distilled white vinegar
  
• 1½ cups apple juice
  
• 1 (1¾ ounces) box powdered pectin
  
• ½ teaspoon salt
  
• 5 cups sugar
  






Instructions



1. Remove the stems and seeds from the peppers and cut into half-inch pieces. Combine the peppers with the vinegar in a blender and purée. Transfer to a one-quart container, add the apple juice, and refrigerate overnight to develop flavor. Make sure there are 4 cups; if not, add enough apple juice to make 4 cups.
   
   
2. Add the pectin and salt, and bring to a boil over medium heat while stirring. Add sugar and return to a rolling boil for 1 minute while stirring. Remove from heat and skim any foam that has risen to the surface.
   
   
3. Ladle into four hot sterilized 8-ounce canning jars, seal, and process according to the jar manufacturer's instructions. Let cool on a rack and check that jars have sealed properly.
   
   Makes 4 cups