Hot Pepper Jelly
★★★★★ 1 vote5
2 1/2 cred bell pepper
1 1/2 cgreen bell pepper
1/4 cjalapeno peppers
1 pkgcerto pectin
How to Make Hot Pepper Jelly
- Finely chop all your peppers. You should wear gloves for chopping the Jalepenos because they will burn your skin.
- Place peppers in a pot with the pectin and vinegar. Stir constantly and bring to a full rolling boil. Quickly stir in sugar and return to a full rolling boil. Boil for exactly 2 minutes. Remove from heat and skim off any foam.
- Ladle into sterilized jars (125ml I'm Canadian and we work with the metric system!) and process in a hot water bath canner. Bring the water up to a full rolling boil and time it for 5 minutes.
- I put a little dollap of cream cheese on a snack cracker ( socialbles, wheat thins, or even tortilla chips) and then top with a little dab of this jelly. Yum!!! You could also bake up the tiny one bite tart shells, let them cool and fill with some cream cheese and a little of this jelly on top. Or cut strips of phyllo pastry, put some of this on one end and then roll up so it is in a triangle shape. Bake at 350 until golden....I could go on but the possibilities are only limited by your imagination!