Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

HOT PEPPER JELLY




Source of Recipe


GRANDMA


List of Ingredients




4 or 5 hot peppers, cored and cut in pieces
4 sweet green peppers, cored and cut in pieces
1 cup white vinegar
5 cups sugar
1 pouch (1/2 bottle) liquid pectin
Green food coloring (optional)



Recipe



Sterilize canning jars.

Put half the peppers and half the vinegar into blender container; cover and process at liquefy until pepper is liquefied. Repeat with remaining peppers and vinegar.

Combine liquefied peppers, sugar, and vinegar in a large saucepot and boil slowly for 10 minutes.

Add liquid pectin and boil hard 1 minute. Remove from heat.Skim and add a few drops of green food coloring.

Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.

Makes about 5 half-pint jars

REMEMBER ALWAYS WEAR GLOVES WHEN HANDLING HOT PEPPERS!