Hot Red Pepper Jelly…

Hot Red Pepper Jelly…

Hot Red Pepper Jelly…

This is my feeble attempt at being a homemaker…finally… I DID IT…after three tries and now 48 jars of pepper jelly I am successful. Consider yourselves warned, if I love you, hell, if I met you yesterday, you are probably going to get a jar of pepper jelly of some sort. And it will rock!!!

Stuff you will need:

  • 7 hot peppers of your choice (I used filius peppers) Adjust this according to your tastes. I mixed the hot peppers with the regular peppers and then tasted them to be sure of the heat.
  • 1 1/2 cup red peppers
  • 6 cups sugar
  • 2 cups apple cider vinegar
  • 2 pouches liquid Pectin
  • 18~125 ml sterilized jars I do mine in the dishwasher and lids (I do mine in a pot of boiling water)

How you do it:

Mix peppers together, put in large saucepan, add cider vinegar and sugar. Bring to boil over high heat, boil for 10 minutes.

Add liquid pectin and boil mixture for 1 minute.

Put cooked mixture into hot sterilized jars, making sure to wipe edges of jar off before you put the lids on, you want a nice clean seal.

Process jelly for 10 minutes in canner. Make sure there is at least and inch of water above the tops of the jars.

Remove from canner and put somewhere to cool, like on a tea towel on the counter out of the way. Do not disturb jelly for 24 hours.

After cooling check for seals. I can never wait for this part, I love hearing the popping sound as each jar seals up :) Jars that are properly sealed will curve downward and do not move when pressed.

Remove screw bands wipe and dry bands and jars. Replace bands loosely back on jars.

Store jelly in a cool, dark place and use within one year for best results!!

Delicious!!!

 

2 thoughts on “Hot Red Pepper Jelly…

  1. Olivia Watson

    It is so not fair to show us pictures like this when we can’t eat them off of the computer!!!

    Good work!

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