Hot Pepper Jelly
"Extremely easy recipe and oh so tasty. You can make the jelly to your own personal preference. Makes a great appetizer when spooned over room temperture cream cheese."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (148 g)
- Calories 325.4
- Total Fat - 18.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 0 mg
- Sodium - 187.9 mg
- Total Carbohydrate - 44.9 g
- Dietary Fiber - 7.4 g
- Sugars - 11 g
- Protein - 5.6 g
- Calcium - 242.1 mg
- Iron - 2.2 mg
- Vitamin C - 12.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash peppers and remove seeds & membranes and chop peppers then place in blender with vinegar, and blend until pureed.
Step 2
Pour pureed peppers into large pot and add sugar. Bring to a rolling boil (watch that it doesn't overflow) and cook for 1 minute.
Step 3
If you want a jelly consistency, strain the mixture through a seive after 1 minutes, then return the mixture to the pan and cook, at a boil, for another 5 minutes . (We like it more like a jam so don't strain, just cook for 6 minutes then remove from the heat)
Step 4
Remove from heat and quickly stir in the Certo . . . both packets.
Step 5
Spoon the mixture into 6 sanitized half-pint jars, carefully wipe the rims and place lids on top and tightly screw on the rings.
Step 6
Process the Jars:
Step 7
I use the heated seal method, which requires that the lids be placed in a pan with boiling water. The lid is removed and placed on the jar. The ring is tightly screwed on and the jars are turned upside down for 5 minutes. Turn them upright and allow to cool . . . they will pop when they are sealed, usually takes about 45 minutes. This is the method that my grandmother used, however . . see below!!
Step 8
Newer studies show that it is safer to seal with the hot water bath method. This requires the use of a large boiler with a rack on the bottom. Cover the jars with water about 2 inches above the top and boil for 5 minutes. Remove to rack to cool
Tips
No special items needed.
1 Reviews
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