Hot Pepper Jelly

1. 1

   Process peppers with 1 cup of vinegar in a food processor or blender until finely minced.

2. 2

   Transfer mixture to a large stainless steel sauce pan; add remaining sugar and vinegar.

3. 3

   Set pan over high heat; bring to a boil and stir.

4. 4

   Remove pan from heat and skim the surface.

5. 5

   Stir in pectin and return the pan to heat; bring to a boil.

6. 6

   Remove the pan from heat and skim the surface.

7. 7

   Pour the jelly into hot sterilized 1/2-pint preserving jars.

8. 8

   Will keep for 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.