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Ingredients
- 2/3 cups Chopped Hot Peppers (I Use Jalapenos And Serranos In Whatever Proportions I Have On Hand.)
- 1 whole Bell Pepper (red Or Green Depending On The Color Of Jelly You Will Make)
- 1-1/2 cup White Vinegar
- 6 cups Sugar
- 8 ounces, fluid Liquid Pectin
- 1 teaspoon Red Or Green Food Coloring
Method
- As a matter of personal taste, I leave most of the seeds in, but if you want milder jelly, remove the seeds and veins of your peppers. (Remember to use gloves and wash, wash, wash before rubbing eyes.)
- Chop all the peppers, bell and hot, and put in blender with vinegar. Blend until peppers are finely minced and floating in the vinegar. Pour into large boiler.
- Add sugar and mix well. Bring mixture to a rolling boil and boil for 1 minute.
- Remove from heat and strain through sieve or cheesecloth. Return liquid to pan and bring to a boil.
- Boil for 5 minutes. Remove from heat.
- Add Certo (liquid pectin) and food coloring quickly.
- Ladle into 6 (1/2 pint) jars and seal.
- Water bath process for 10 minutes..
- Enjoy!
