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    Hot Pepper Jelly Brian

    From Brian

    List of Ingredients




    Hot Pepper Jelly
    1/2 cup jalapeno peppers, coarsely chopped
    1 1/2 cups cranberry juice cocktail
    1 cup vinegar
    5 cups sugar
    1 foil pouch liquid fruit pectin
    =20
    Wash hot peppers, cut off stem and halve the peppers, remove membrane
    and seeds. Put peppers in food processor and process off and on
    a couple of times until the peppers are coarsely chopped. In a
    medium saucepan combine peppers, cranberry juice, and vinegar.
    Bring to boiling; reduce heat. Cover and simmer for about 10
    minutes.=20
    =20
    In a 4 quart pot combine the pepper mixture and sugar. Bring to
    a full rolling boil over high heat, stirring constantly. Stir in
    pectin. Return to a full rolling boil; boil for 1 minute, stirring
    constantly. Remove from heat. Quickly skim off foam with a metal
    spoon. Pour at once into hot, sterilized half-pint jars, leaving
    a 1/4" headspace. Wipe jar rims; adjust lids. Process in a boiling
    water canner for 5 minutes (start timing when water begins to boil).
    Remove jars and cool on a wire rack till set (2 to 3 days). Makes
    5 half pints.

    Recipe




 

 

 


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