Red Red Pepper Jelly

1. 1

   Wash, half and deseed hot peppers.

2. 2

   Roughly chop to measure out about 1 cup.

3. 3

   If you really want it hot, allow a few seeds to go in with the peppers.

4. 4

   Place peppers, vinegar and juice in large flat soup pot.

5. 5

   Allow to boil for about 20 minutes.

6. 6

   Cool slightly.

7. 7

   Pour liquid thru a strainer and measure out 2 cups of liquid.

8. 8

   If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer.

9. 9

   Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups.

10. 10

    Put liquid back in pot and add sugar.

11. 11

    Bring mixture to a rolling boil and allow to boil for a good minute or so.

12. 12

    Add pectin and allow that to boil for 1 full minute also.

13. 13

    Ladle into clean sterilized 1/2 pint jars.

14. 14

    Process in water bath canner or just store in frig til used.

* Per serving · 4 servings · Values may vary.

No additional tips available.