DOUBLE HOT PEPPER JELLY
Double Hot Pepper Jelly
- 1/4 C. finely minced red chili peppers
- 3/4 C. finely minced green jalapeno peppers
- 6 1/2 C. sugar
- 1 1/2 C. distilled white vinegar
- 2 pouches (3 oz. each) liquid pectin
Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs.
In a large kettle, combine minced peppers, sugar and vinegar.
Bring to a boil.
Remove from heat; let stand 5 minutes.
Using a metal spoon, skim off any foam.
Increase heat to high.
Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
Stir in pectin and boil exactly 1 minute, stirring constantly.
Remove from heat and ladle into hot jars, leaving 1/8 inch head space.
Wipe jar rims and seal with hot lids and screw bands.
Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops
and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips.