Hot Pepper Jelly

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