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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 16 |
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Be very careful of your eyes when you make this. My first time, I leaned over the pot as the peppers boiled and Yowza! not so good. This is as easy as it is delicious. I used to jar some pepper jelly every year. Read more Alas, arthritis says no more! Oh, well. That doesn't stop me from making it now, does it? Ingredients:
1/4 cup hot peppers (red), seeded and chopped (i left one or two unseeded) |
3/4 cup jalapeno peppers, seeded and chopped ( i left one or two unseeded) |
1 1/2 cups white vinegar |
6 1/2 cups white sugar |
6 ounces liquid pectin |
Directions:
1. Combine all ingredients, EXCEPT pectin, in a heavy Dutch Oven.
2. Bring to a boil.
3. Remove from heat.
4. Let stand for 5 minutes.
5. Skim the foam from the surface of the mixture.
6. Return to a boil.
7. Add liquid pectin.
8. Boil, stirring constantly, for 1 minute.
9. Remove from heat.
10. Ladle hot mixture into hot sterilized jars.
11. Use a water bath on jars for 10 minutes.
12. Remove jars from pot.
13. Tighten seals.
14. Invert jars to seal.
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