Hot Pepper Jelly - Let's make it!

Jalapeno Pepper plant...most important ingredient!
Ingredients

Clean, remove seeds and chop. (Suggestion: wear rubber gloves when cutting hot peppers)

Put both types of peppers and cider vinegar in blender. Blend well.

Prepare 6 - 1/2 pint glass jars - I put them in hot water in the sink.

After you pour this mixture over sugar, add 1 cup of cider vinegar to blender to clean out remaining mixture and pour over sugar.

Blender mixture plus 1 cup additional vinegar that cleaned out the blender plus sugar.

Bring to roaring boil!

Put on simmer and remove residue that settles on top. Discard.

Add pectin and food coloring (optional) and STIR!

If you use certo or liquid pectin, stir.

If you use powdered (my preferred), mix and stir until you incorporate all the powder.

Pour into warm/hot jars and cap.

Finished.

Today, I made 2 batches of hot pepper jelly or jalapeno jelly. I love this over a block of cream cheese served with triscuits. It is nice to take this as an appetizer to a party and gift the host a jar also.

What you need to put in blender first:

1/2 cup jalapenos - seeded, chopped and packed

3/4 cup bell pepper - seeded, chopped and packed

1/4 cup cider vinegar

On the stove in a stock pot:

6 cups of sugar

Pour blender mixture over sugar.

Add 1 cup of cider vinegar to blender to rinse out remaining mixture and pour over sugar.

Bring to roaring. Set to simmer and skim off residue.

Add:

food coloring (optional)

pectin (either 6 oz Certo or one package powder like Sure-Jell)

Mix well. Pour or use scoop to put in prepared warm/hot jars. Cap

Makes 6 - 1/2 pint jars.

Enjoy!