Email to Lyn LynNY      

Recipe Categories: LynNY's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD Homemade JAMSandJELLIES MARINADES MEATS PASTA POULTRY Recipes-to-try RICE SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES

Hot Pepper Jelly




Source of Recipe


?






Recipe Introduction


this is great on crackers with cream cheese





List of Ingredients



• 3 red bell peppers
  
• 2 green bell peppers
  
• 10 Jalapeno peppers
  
• 1 Cup Cider Vinegar
  
• 5 Cups white sugar
  
• 1- 1.75 oz pkg powdered pectin
  






Instructions



1. Prepare canning jars
   
2. Seed and finely chop peppers
   
3. Measure 4 cups prepared peppers
   Put into 6-8 qt saucepan.
   
4. Stir in vinegar and fruit pectin.
   
5. Bring to a full rolling boil stirring constantly.
   
6. Stir in sugar quickly
   RETURN to a full rolling boil and boil exactly 1 minute stirring constantly.
   
7. Remove from heat and skim off foam with a metal spoon.
   
8. Quickly ladel into prepared jars filling to within
   1/8 inch of the tops. Wipe jar rims. Cover with flat lids and screw on bands tightly.
   INVERT jars for 5 minutes, then turn upright
   
9. After jars have cooled, ck seals by pressing middle of lid with finger. (If lid springs back, it is NOT sealed and must be refrigerated)
   Let sealed jars stand at room temp
   
10. Store unopened jars in a cool dry place up to 1 year.
    Refrigerate after opening