Hot Pepper Jelly

ingredients

  • 1 cup jalapeno peppers, diced (wear gloves, will burn your hands)

  • 2 cups green peppers, diced (can do both in food processor, but be sure to drain off the liquid well)

  • 7 cups sugar

  •  1 ½ cups cider vinegar

  • 1 (3 oz) packet of Certo (liquid pectin)

directions

  • Mix above ingredients well and boil for 10 minutes, stirring constantly. Remove, and add the packet of Certo. Return to heat and boil 3 more minutes, stirring briskly.

  • Remove from heat and fill hot clean jars and wipe rims so clean, and then put lids, turn till tight. As jam cools I usually turn it upside down once or twice to aid in the thickening and setting of the jam. Yields: 6-7 8oz jars.

  • The trick is to get it “just right,” not too thin, not too thick. And sometimes I do, and sometimes I don’t. The key is using exact amounts.