Hot and Sweet Pepper Jelly
Makes 6 pint jars.
When the pot starts to boil be prepared for a fiery fragrance to come alive, but it will tame to a sweet natured jelly by the time it is packed into jars. Serve over mild cheese or add to a vegetable stir fry for a sweet and hot punch.
12 mixed hot peppers (about 1 cup chopped) a mixture of habanero, serrano, and jalapeños
4 sweet bell peppers, (about 1 cup chopped) yellow, green or red
2 cups cider vinegar
6 cups sugar
1 six- ounce package of Certo pectin
- Trim the tops off the hot and sweet peppers, remove the seed and coarsely chop into small pieces. Place in the container of a food processor fitted with a steel blade. Pulse gently, leaving small chunks. Transfer back into a measuring cup along with any juice to measure out 3 cups.
- In a deep kettle, combine the vinegar and sugar and bring to a boil. stirring to dissolve the sugar. Add the peppers and bring to a full rolling boil. Stir in the liquid pectin, and bring back to a rolling boil, and stir for one full minute.
- Remove from the heat. Pour into sterilized jars, leaving about ¼ inch room at the top. Wipe the tops clean and seal the jars. Flip upside down to seal and allow to cool. Label and store in a cool, dark place until ready to use.