Hot Pepper Jelly

• Here is the recipe I actually used.....it came to me from Kristy Lish.  The notes in red are MY NOTES...
• This stuff is very addicting.....and not too hot......we have been eating it on Wheat Thins or Ritz Crackers with cream cheese.  So yummy!!

This is an actual TESTED/APPROVED recipe.  It is the recipe in the CERTO liquid pectin box.  This is the altitude recommendation for 2000 to 3000 ft. 

• Hot Pepper Jelly
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• 6 medium jalapeno or serrano peppers  (Kristy uses Serranos, I like the flavor better for the jelly. But anything works and you can mix them up.)

  About 3/4 cup total.  I use 6 or 7 Jalapenos
  1 Medium green bell pepper  & 1 Medium red bell pepper   (about 2 cups total) I used 3 bell peppers of various colors

   Finely chopped all peppers  - leave seeds in the hot peppers but take them out of the bell peppers.   I put the peppers in my food processor I drained the bell peppers in a colander to get rid of all the juice so the jelly would not be too runny

  1 1/2 c. Apple Cider Vinegar 

  6 1/2 c. Sugar   I  use 5 c.  
  1 pouch "Certo" Liquid Pectin
•  1 T. crushed red pepper   (add with pectin)

  
  

  Add peppers and cider vinegar to a large pot.  Stir

  Add Sugar and stir to mix.

  Over high heat stir occasionally until mixture comes to a rolling boil add pectin and red pepper flakes.

  Boil for 1 minute.  I don't want it too runny....I do 2 minutes

  Take off of heat, ladle into jelly jars - leave 1/8 in head space.   Makes about 7 half pint jars.  It works to make a double batch....just make sure you use a big enough pan....should be half full or less.....spray in a couple sprays of cooking spray to help prevent a boil over and help to make it not so foamy.  
  Hot water bath for 10 minutes 
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or for powdered pection......use this one

• Enjoy this spicy treat over cream cheese with crackers. It also makes a festive holiday appetizer.

HOT PEPPER JELLY

• 2 1/2 cups finely chopped red bell peppers
• 1 1/4 cups finely chopped green bell peppers
• 1/4 cup finely chopped jalapeno peppers
• 1 cup apple cider vinegar
• 1  (1.75 ounce) packages powdered pectin 
• 5 cups white sugar
• Run the peppers through a coarse grinder, or blender, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil 2 minutes, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.