Hot Pepper Jelly
Pour on a block of cream cheese and serve with crackers.
3/4 cup red bell pepper, ground
6 ½ cups sugar
1/4 cup hot red jalapeno peppers, or your choice, you might throw in a couple of yellow and green for color contrast-this should look like jellied confetti.
1 ½ cups vinegar-I like champagne vinegar in this for both the flavor and the neutral color. I like to see real peppers.
½ tsp. Salt
1 bottle liquid certo, or two boxes , your choice
Grind the hot peppers (the bell pepper you’ve already ground) in the blender or grind them in a processor. Put juice, sugar, salt and vinegar in kettle. Bring to boil. Boil and stir 5 minutes. Let cool 10 minutes. Add certo. Pour into jars. After 10 minutes turn upside down for five minutes to distribute seeds and bits of pepper evenly.
Makes six 8-ounce jars.
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