Red Pepper Jelly

1. 1

   REMOVE stems and seeds from peppers.

2. 2

   Cut into chunks and dice in a blender or food processor.

3. 3

   Place peppers in a fine sieve or cheesecloth and drain off the juice to make 1 cup.

4. 4

   MEASURE juice, sugar, butter, vinegar and if desired, 2 to 3 drops of Tobasco, into a medium saucepan.

5. 5

   PLACE on high heat and bring quickly to a boil.

6. 6

   If desired add red food colouring as mixture heats.

7. 7

   BRING mixture to a boil and stir in liquid pectin.

8. 8

   Bring to a full boil again and boil 1 minute stirring constantly.

9. 9

   SKIM off any foam and pour immediately into warm sterilized jars.

10. 10

    SEAL while hot with sterilized 2-piece lids with new centres.

* Per serving · 4 servings · Values may vary.

No additional tips available.