Double Hot Pepper Jelly

1. 1

   Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.

2. 2

   To mince peppers, using a sharp knife, cut off tops and slice lengthwise.

3. 3

   Discard seeds and white membrane.

4. 4

   Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.

5. 5

   Sterilize 8 half-pint jars; keep hot until needed.

6. 6

   Prepare lids as manufacturer directs.

7. 7

   In a large kettle, combine minced peppers, sugar and vinegar.

8. 8

   Bring to a boil.

9. 9

   Remove from heat; let stand 5 minutes.

10. 10

    Using a metal spoon, skim off any foam.

11. 11

    Increase heat to high.

12. 12

    Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.

13. 13

    Stir in pectin and boil exactly 1 minute, stirring constantly.

14. 14

    Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.

15. 15

    Wipe jar rims and seal with hot lids and screw bands.

16. 16

    Invert jar 30 seconds, then stand upright to seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.