Prepare 1/2 pint jars…wash and sterilize.
Wash…seed if desired…a variety of hot peppers. 12-15 assorted sizes and heat.
I use: jalapeños, Serrano peppers, Thai chili, yellow hots…any red pepper for color….1 habanero. Smaller peppers are most often hotter and more flavorful.
Coarse chop all peppers..I use seeds and all.
2 C. Coarse chopped peppers
ADD –place into a small “mini-prep” machine.
PULSE…until peppers are very fine pieces.
3/4C. Fine chopped peppers
1C. Cran-raspberry juice
1/2C. Apple cider vinegar
Place into a large sauce pan
BOIL: vinegar, juice and chopped peppers–cooking about 10 minutes until tender.
MIX TOGETHER: small bowl…1/2C. Sugar and a package of “low-sugar pectin”. (Sure-jell).
ADD: to the juice mixture…STIR WELL.
WATCH….AND STIR OCCASIONALLY…..BRING TO “FULL” BOIL
ADD: 4C. Sugar…continue to stir.
BRING BACK TO “Rolling boil” FOR 1 MINUTE.
WHEW…ALL DONE…NEED TO PLACE INTO YOUR “very” CLEAN JARS!
Each batch makes approx. 4-5 1/2 pint jars.