Ingredients
-
3
-
1
-
4
-
4 - 6
-
3
-
1
-
3 1/2
-
5
-
-
-
-
-
-
-
Directions
Hot Pepper Jelly, Hot & sweet with pretty bits of pepper floating throughout Sometimes one of the jars ends up a little runnier (but no less tasty) than the others I’m new to canning so if I figure out how to fix it I’ll post a comment here , Hot & sweet with pretty bits of pepper floating throughout Sometimes one of the jars ends up a little runnier (but no less tasty) than the others I’m new to canning so if I figure out how to fix it I’ll post a comment here
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Steps
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1
Done
|
Sterilize 3 (pint) Jars & Lids According to the Manufacturer's Directions in a Water Canner. |
|
2
Done
|
Finely Chop All Peppers Until You Have 5 Cups Worth. (use Gloves While Chopping Habaneros). |
|
3
Done
|
Place Peppers Into a Saucepan Over High Heat & Add Apple Cider Vinegar and Pectin. Stir Constantly & Bring to a Full Boil. |
|
4
Done
|
Add Sugar & Continue Stirring. Allow Mixture to Come Back to a Full Boil & Allow It to Continue For 2 Minutes (stirring All the While). |
|
5
Done
|
Remove from Heat & Skim Off Foam (if Necessary). |
|
6
Done
|
Ladle Into Sterilized Pint Jars Leaving 1/4" Space at the Top. Clean the Jar Edges & Place Lids on Top, Making Sure Bands Are 'finger Tight'. |
|
7
Done
|
Add Jars Back to Water Canner and Process in a Boiling Water Bath For 5 Minutes. |
