Ingredients
-
1/4
-
3/4
-
6 1/2
-
1 1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Double Hot Pepper Jelly, , This is a fantastic recipe! I don’t even know for sure what kind of peppers used I think they were Hungarian Wax peppers but I bought them at a flea market and they had already turned bright, bright red Anyway, used a whole cup of these peppers, prepared as directed, and it turned out perfect! Had a bit of a kick but it really wasn’t too hot at all! Will definitely make this one again!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wear Rubber or Plastic Gloves While Cutting Hot Peppers and Do not Touch Skin or Eyes. |
|
2
Done
|
to Mince Peppers, Using a Sharp Knife, Cut Off Tops and Slice Lengthwise. |
|
3
Done
|
Discard Seeds and White Membrane. |
|
4
Done
|
Cut Lengthwise in 1/8-Inch Strips, Then Cut Very Fine Crosswise Strips. |
|
5
Done
|
Sterilize 8 Half-Pint Jars; Keep Hot Until Needed. |
|
6
Done
|
Prepare Lids as Manufacturer Directs. |
|
7
Done
|
in a Large Kettle, Combine Minced Peppers, Sugar and Vinegar. |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Remove from Heat; Let Stand 5 Minutes. |
|
10
Done
|
Using a Metal Spoon, Skim Off Any Foam. |
|
11
Done
|
Increase Heat to High. |
|
12
Done
|
Return Kettle to Heat and Bring Back to a Full Rolling Boil That Cannot Be Stirred Down. |
|
13
Done
|
Stir in Pectin and Boil Exactly 1 Minute, Stirring Constantly. |
|
14
Done
|
Remove from Heat and Ladle Into Hot Jars, Leaving 1/8-Inch Headspace. |
|
15
Done
|
Wipe Jar Rims and Seal With Hot Lids and Screw Bands. |
