Canning Recipes




Double Hot Pepper Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1/4 cup finely-minced red chili peppers
3/4 cup finely-minced green jalapeƱo peppers
6 1/2 cups sugar
1 1/2 cups distilled white vinegar
2 pouches liquid pectin - (3 oz ea)

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.

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 headspace.
Wipe jar rims and seal with hot lids and screw bands. Invert jar 30
seconds, then stand upright to seal.

This recipe yields about 8 half-pint jars.

Variation: For a less assertive flavor, substitute sweet bell peppers for
part of hot peppers.





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