Hot Pepper Jelly
- 1 1/2 cup seeded and chopped red peppers
- 1/4 cup jalapeno peppers
- 1 1/2 cup white vinegar
- 6 1/2 cups granulated sugar
- 6 oz liquid pectin
- food colouring (optional)
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Combine chopped peppers and vinegar in blender. Blend until smooth and pour into large pot. Add sugar. Heat on medium-high and stir until sugar dissolves. Bring to a boil and boil for 3 minutes.
Stir in pectin. Return to a full rolling boil on high heat. Boil hard for 1 minute. Remove from heat and skim off foam.
Add a bit of food colouring if desired to make a stronger colour. Pour into hot sterilized jars to within 1/4" of top. Seal.
Mom's favourite hot pepper jelly. Great on crackers and with cheese.