Double hot pepper jelly

1 Servings

Ingredients

Quantity Ingredient
¼ cup Finely minced red chili peppers
¾ cup Finely minced green jalapeno peppers
6½ cup Sugar
1½ cup Distilled white vinegar
2 Pouches (3 oz. each) liquid pectin

Directions

This recipe is adapted from "Blue Ribbon Winners - America's Best State Fair Recipes" compiled by Catherine Hanley (published by Smithmark Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue ribbon at the North Carolina State Fair.

Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.

Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving ⅛ inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.

VARIATION: For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.

TIP: Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in ⅛ inch strips, then cut very fine crosswise strips. Posted to CHILE-HEADS DIGEST V3 #342 by Judy Howle <howle@...> on Jun 01, 1997

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