Hot pepper jelly
Pepper Preserves Canning Peppers
Last updated 6/12/2012 12:52:39 AM. Recipe ID 14376. Report a problem with this recipe.
Title: Hot pepper jelly
Categories: Preserves, Canning, Peppers
Yield: 9 Pints
4 lg Bell peppers -- green or red
1 Fresh hot pepper
6 1/2 c Sugar
1 1/2 c Cider vinegar
1 Bottle Certo
This pepper jelly lends a hot, yet sweet accent to stir fry vegetables
meatloaf, egg rolls or spinach enchiladas. A little goes a long
way...add a heaping teaspoon to your recipes. Also good served on
crackers with cream cheese.
DIRECTIONS: =========== 1. Remove seeds from peppers.
2. Grind the peppers in a food grinder, saving juice.
3. Combine peppers, juice, vinegar and sugar in a large saucepan,
bring to a rolling boil, hold for 5 minutes.
4. Let cool for 2 minutes, then add the certo. Cool and taste; if
not hot enough, add more hot peppers.
5. Pack in sterilized jars and seal.
(Makes 9 1/2 pints)
From: The Cook's Garden catalog - Spring/Summer 1989 - page 34
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