- Large canner or stockpot - deep enough to cover the jars with 1 inch of water. You can also use this pot for sterilizing your jars
- Large saucepan for making the jelly
- Food processor or blender for chopping the peppers in vinegar
- Canning jars, lids, and rims
- Large saucepan for preparing the lids and rings - see the box for directions on preparing the lids
- A jar lifter or tongs
The recipe in the August post is the same as below. The only change I made was to shorten the cooking time to 5 minutes which resulted in a hotter jelly. If you are growing your own peppers, allow some of them to stay on the vines until they turn red. The red peppers add a beautiful color to the jelly. Some recipes call for red or green food coloring, but I like the natural colors of the peppers.
Hot Pepper Jelly
12 ounces hot peppers, quartered, cored and seeded
1 cup white vinegar
5 cups sugar
1 pouch liquid pectin (Certo)
Process the peppers and the vinegar in a food processor or blender until the peppers are liquefied. Combine the peppers and sugar in a heavy pan and boil slowly for 5 minutes. Add liquid pectin and boil hard for 1 minute. Remove from heat and skim. Pour jelly into hot, sterilized jars leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process in a boiling water bath for 5 minutes. Remove from canner and let sit for 12 to 24 hours. Test to make sure the jars are sealed. Remove the screw bands and clean the jars of any jelly residue. Store in a cool, dark place. Yield: 5 half-pint jars. Serve as a condiment with vegetables or pour over cream cheese for a delicious appetizer.