Hot Pepper Jelly
Here in the south, there are as many recipes for Hot Pepper Jelly as there are for martinis. This is one I developed as I like something with a lot of bite. It makes wonderful just because gifts.
3 cups white vinegar
5 pounds sugar
4 ounces hot peppers,( I use Jalapenos)
1 pound green bell peppers
1/3 cup water
2 bottles Certo (1 package)
Seed the bell peppers. Place hot peppers, with seeds, bell peppers and water in blender. Blend until all is liquefied.
In very large jelly pot, bring vinegar and sugar to boil.
Add liquefied peppers, boil for 5 minutes at rolling boil
Add Certo, boil for 2 minutes, stirring constantly.
Pour into hot sterilized 1/2 pint jars.
Makes 12 -1/2 pints
Notice the absence of food coloring. I prefer not to have chemicals of any kind.
If one prefers red, use ripe bell peppers and ripe hot peppers. In that case I use 3 ounces Jalapeno, and one ounce of habenero. This is HOT.
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