HOT PEPPER JELLY
About 3 half-pint jars
The balanced hot and sweet flavors are delicious with corn bread or biscuits. Ripe red bell peppers give the jelly a translucent orange-red appearance. Please read About Making Jelly and How to Process.
Combine in a large heavy saucepan:
- 1 pound red bell peppers, seeded and minced
- 8 ounces jalapeño peppers, minced (seeded, if desired)
- 1 ½ cups white wine vinegar
Stir and bring to a boil, reduce the heat to a simmer, then simmer until the peppers are thoroughly soft, 10 to 12 minutes. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.
Measure the strained juice: You should have about 2 cups; add water if necessary. Return the juice to the saucepan and add:
- 2 ½ cups sugar
Bring to a boil, stirring constantly. Add:
- 6 tablespoons liquid pectin
Boil hard for 1 minute. Remove from the heat and skim off any foam. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into the jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.