Pepper Jelly

Use about ¾ to 1 lb. peppers (I used a combination of sweet peppers and jalapeno peppers)
WEAR RUBBER GLOVES and wash and de-seed the peppers
Put the peppers into a blender with a small amount (1/2 to 1 cup) of the vinegar from the recipe below -- this chops them up pretty small
Wash your jars and sterilize in a water bath (sterilize the lids too)

The recipe:
¾ to 1 lb peppers
4.5 cups sugar
2 cups apple cider vinegar (can use white vinegar)
2 pouches of liquid pectin (Walmart sells a package with 2 pouches of liquid pectin in each package)

Combine the peppers (that you blended so that they are chopped fine), the remaining vinegar, and the sugar.
Bring to a boil and boil 10 minutes, stirring almost constantly
After 10 minutes of boiling, quickly add the 2 pouches of pectin and make sure you have the burner turned on high heat
AFTER PECTIN IS ADDED BOIL ONLY ONE MINUTE MORE, stirring constantly.
Immediately fill your clean jars to within ½ inch of the top of the jar, seal, and tighten the bands.

Process the jars (covered with about 2” of water that is already boiling when you add the jars) for about 10 minutes in a water bath—just a large pot of water, not a pressure cooker.
Remove to a toweled surface to cool.
Check for the popped down seal and use those that don’t seal first (refrigerate any that don’t seal and use those first).
The pectin package also comes with very good instructions so you can use those instructions if you want. I don’t use as much sugar as their recipe calls for, though.

This recipe makes about 3 or 4 of the small one-cup jars plus one or two pint jars of jelly (I don't remember exactly, so have some jars on hand, but you don't need many.)




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