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1
De-seed & coarsely chop a variety of peppers - your choice. Whatever is left in the garden in late September, early October.
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2
Put the coarse pieces into a food processor (small processor is best). If some seeds are left in, that's okay.
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3
Tip: Wear plastic gloves to protect your hands from the hot peppers. Do not touch your face or eyes.
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4
Put vinegar, sugar and peppers into an enameled, cast iron pot. Heat to a rolling boiling. Boil for several minutes, making sure it doesn't boil over. Skim off any foam.
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5
Add pectin. Boil for several more minutes. Again, making sure it doesn't boil over.
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6
Many people strain the pepper bits and add food coloring to their pepper jelly. I left the pepper pieces in and did NOT add food coloring.
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7
Initially the liquid may look like it's going to be a nasty brown color. But, it ends up a clear, amber hue with the pepper bits nicely suspended in the jelly.
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8
Ladle jelly into hot, sterilized Mason jars. Clean rims. Put lids and rings on.
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9
Process jars in a hot water bath for 5 minutes.
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10
Let jars cool. Store in the pantry, until your next gathering.
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11
When it's time to enjoy your fiery pepper jelly, invite your family and friends over.
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12
Spoon jelly over a block of cream cheese. Serve with your favorite crackers. Enjoy with a glass of red or white wine. Yum!!!
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13
Warning: Depending on the type of peppers used, the jelly can end up extremely spicy. I like hot food. For some, this can be too hot.
