Title: Hot Pepper Jelly
Categories: Sauce Vegetable Preserve
Yield: 12 Servings
| 3/4 | c | Hot red pepper,seeded/chop |
| 3/4 | c | Jalapeno pepper,seed/chop |
| 1 | c | Onion,chopped |
| 1 1/2 | c | Cider vinegar |
| 5 | pk | Pecton,liquid |
Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar
in food processor and process until very fine. Pour sugar in heavy,
non-aluminum pan and stir in pepper mixture. Bring to boil, and boil for 1
minute. Stir in pectin, let come to rolling boil. Remove from heat, skim
off foam. Ladle into sterilized jars and seal per USDA approved methods.
Turn jars upside down and back again, 5 minutes each way, until jelly is
cool and set - this keeps peppers mixed. Makes about 4 pints.