Preserve It . . . Canning Corner: Hot Pepper Jelly!

Today's Recipe is for:
Hot Pepper Jelly!

I always look forward to getting a jar of two for Christmas.

It tastes great on crackers and can also be used with

your chicken recipes.

Just spread some of the jam on your chicken and bake.

Serve over rice.

Sooooo Good!

Here's the Recipe:

Ingredients:

9-hot banana peppers

3-jalapeño peppers

Any combination of hot peppers will work.

I like to use red hot peppers.

You need approximately 3 1/2 cups of puree)

1/4 cup of cider vinegar

1-cup vinegar

6-cups sugar

2 to 3 pouches Certo

Instructions:

Place peppers in blender with 1/4 cup of cider vinegar and puree.

Boil with 1-cup vinegar and 6-cups sugar, taking off skim twice.

Add 2 to 3 pouches Certo.

Boil 2 more minutes

Remove, skim and pour into clean sterilized jars.

Leave 1/4" headspace.

Wipe the rim of the jar.

Add new simmered lids.

Tighten the ring finger tight.

Process jars in a waterbath canner.

1/2 Pint jars will need to process for 5 minutes.

Pint jars will need to process for 7 minutes.
Here's the PDF:
Hot Pepper Jelly

Thank You for being so patient!

I have moved my whole house in 3 days.
My oldest is being ordained an Elder on Sunday . . . tears are in my eyeballs!
Yay!
I'm so excited for him.  Needless to say, it's been a busy few days!

For the first time in my life I have been able to sleep

through the night . . . Woot Woot!