hot pepper jelly

How To Make hot pepper jelly

• Step 1
  Finely chop all your peppers. You should wear gloves for chopping the Jalepenos because they will burn your skin.
• Step 2
  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.
• Step 3
  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.
• Step 4
  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!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!