The Best Hot Pepper Jelly

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The Best Hot Pepper Jelly

 

1/3 cup fresh jalapeno or serrano peppers, seeded and coarsely chopped

1 large sweet green pepper, coarsely chopped

6 1/2 cups granulated sugar

1 1/2 cups cider vinegar

3 ozs. liquid pectin

several drops of green food coloring

 

In a 4 1/2 quart Dutch oven combine peppers, sugar and vinegar. Bring to a boil,

reduce heat, cover and boil gently stirring frequently for about 15 minutes or

until mixture becomes transparent. Stir in pectin and food coloring. Return

mixture to a full boil and cook for 1 minute stirring constantly. Remove from

heat, and quickly skim off any foam, which may have developed. Pour at once into

hot sterilized half- pint jars, seal using metal lids or paraffin wax.

Yields 6 half-pint containers.

 

 

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