 |
Hot Pepper Jelly
 Print Version |
 Email To A Friend
Hot peppers have become a popular garden item. This jelly is a safe and delicious way to preserve them--it's excellent with cream cheese and crackers. However, take caution and wear rubber gloves when handling hot peppers. Sweet peppers may be substituted for hot peppers, if desired.
4 or 5 hot peppers, cored and cut in pieces
4 sweet green peppers, cored and cut in pieces
1 cup white vinegar
5 cups sugar
1 pouch (1/2 bottle) liquid pectin
Green food coloring
Yields 5 half-pint jars
Sterilize canning jars. Put half the peppers and half the vinegar into blender container; cover and process at liquify until pepper is liquified. Repeat with remaining peppers and vinegar. Combine liquified peppers, sugar, and vinegar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Skim and add a few drops of green food coloring. Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Print |
Back to Jam, Jelly & Preserves Recipes |
Back to Main Recipe Page
|
