HOT PEPPER JELLY
Hot Pepper Jelly
- 1 cup minced green bell peppers
- 1/2 cup minced hot red pepper, or to taste
- 1 1/2 cups cider vinegar
- 6 1/2 cups sugar
- 6 oz. liquid pectin
Combine the peppers, vinegar, and sugar in a non-aluminum saucepan and bring to a boil over high heat.
Reduce the heat and boil gently for 5-7 min.
Remove from the heat and skim off any foam.
Stir in the pectin and pour into sterilized jars. Seal immediately or cool and cover with paraffin.
Makes 8 Half Pints
Great (jelly only) with chicken or lamb; Glaze grilled baby back ribs with this jelly during the last 15 min. of cooking.
Note: If only green hot peppers are available, use a red rather then a green bell pepper.