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Great colors for Christmas. Serve over a block of softened cream cheese.
2 medium red or green peppers, seeded and chopped
1 1/2 cups cider vinegar
6 1/2 cups granulated sugar
1 tsp. hot pepper sauce (add more, if desired)
6 oz. liquid pectin
3-4 drops of red or green food coloring, if desired
Makes 6 half pints jelly
Put peppers and vinegar in blender.
Process until smooth.
Pour into large saucepan.
Add sugar and hot pepper sauce.
Heat and stir until sugar dissolves and mixture starts to boil.
Boil for 3 minutes.
Stir in pectin.
Return to a full rolling boil on medium-high.
Boil hard for 1 minute.
Remove from heat.
Skim off foam.
Add a bit of food coloring if desired.
You can also add more hot pepper sauce.
Pour into hot sterilized half pint jars to within 1/4" of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
2 medium red or green peppers, seeded and chopped
1 1/2 cups cider vinegar
6 1/2 cups granulated sugar
1 tsp. hot pepper sauce (add more, if desired)
6 oz. liquid pectin
3-4 drops of red or green food coloring, if desired
Makes 6 half pints jelly
Put peppers and vinegar in blender.
Process until smooth.
Pour into large saucepan.
Add sugar and hot pepper sauce.
Heat and stir until sugar dissolves and mixture starts to boil.
Boil for 3 minutes.
Stir in pectin.
Return to a full rolling boil on medium-high.
Boil hard for 1 minute.
Remove from heat.
Skim off foam.
Add a bit of food coloring if desired.
You can also add more hot pepper sauce.
Pour into hot sterilized half pint jars to within 1/4" of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
