Hot Pepper Jelly

1. 1

   Remove seeds and membrane from peppers.

2. 2

   Combine peppers and onion in food processor.

3. 3

   Sprinkle with salt (draws out liquid and bitterness).

4. 4

   Let stand 3 hours.

5. 5

   Drain well.

6. 6

   Discard liquid. Add vinegar and sugar to pulp.

7. 7

   Also add a couple drops of food coloring (optional).

8. 8

   Simmer until thick as for jam, 30 to 40 minutes.

9. 9

   Add pectin if needed.

10. 10

    Sterilize jars; fill with warm jelly.

11. 11

    Let cool.

12. 12

    Seal with wax.

13. 13

    Good served on crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.