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Hellishly Hot Cherry Pepper Jelly




Source of Recipe


CBC TV


Recipe Introduction


Small, fleshy cherry peppers ripen in late August and early September. To speed preparation use a food processor but be careful of splashing yourself. Always wear plastic gloves when preparing hot peppers and have a sink of hot soapy water ready to pop used utensils into.




List of Ingredients




½ lb (225 g) cherry peppers
¼ lb (125 g) jalapeño peppers
6 cups (1.5 L) granulated sugar
1 ¼ cups (300mL) cider vinegar
2 pouches liquid pectin (85 mL each)


Recipe



Carefully remove stems and seeds from peppers and either mince them finely or process till finely chopped in food processor. In large stainless steel or enamel saucepan, combine peppers, sugar and vinegar. Place over medium heat, stirring to dissolve sugar. Increase heat to high, add pectin and bring to full rolling boil (one that cannot be stirred down). Boil hard for 1 minute. Remove from heat, let cool 4 to 5 minutes. Stir and skim off any foam.

Ladle into 6 hot, sterilized 1 cup (250 mL) jars. Wipe rims and seal. Store in a cool dark place.

Makes 6 ½-pint/1 cup/250mL jars.

(Excepted from: The Ontario Harvest Cookbook: An Exploration of Feasts and Flavours by Julia Aitken and Anita Stewart, Macmillan/Canada,1996)