Pepper Jelly

1. 1

   Puree chiles in vinegar leaving little bits for color. This makes a medium hot jelly.add more if desired to suit your taste.

2. 2

   Stir chili and vinegar mixture into the sugar. Bring to a rolling boil over medium heat, stirring occasionally. Boil for three (3) minutes.

3. 3

   Stir in 2 envelopes of fruit pectin (Sure-Jell or Certo Brands). Bring back to the boil and boil for 1 minute longer. Ladle hot jelly into hot, sterilized jelly jars. Wipe the rims clean and place the seal onto the jars and screw on the tops. Process filled jars in hot water for 5 minutes.

4. 4

   Yields approx. 7 half pint jars. Serve room temperature over blocks of Cream Cheese or serve with hot, cheese biscuits.

5. 5

   Makes a nice glaze on a baked ham when brushed onto ham the last 10 minutes of baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.