BONNIE’S HOT PEPPER JELLY

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BONNIE’S HOT PEPPER JELLY

PREPARATIONS:
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.

CHOP:
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.
MEASURE:
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.
FUN GIFTS!

2017-09-06T16:26:55+00:00 Categories: Eating, Recipes|