I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 2, 2011

Hot Pepper Jelly

10 jalapenos - chopped
2 med bell peppers - chopped (red, green, yellow, or a combination)
1 1/2 C distilled vinegar
6 C sugar
1/3 C lemon juice
4 oz liquid pectin

Bring peppers and vinegar to a boil.  Boil for 10 minutes.  Remove from heat and add sugar and lemon juice.  Return to heat and bring to a boil.  Add pectin and boil for 1 minutes, stirring constantly.  Pour into hot, sterilized jars.

Yields 6 1/2 pint containers.

Yummy over cream cheese on crackers.

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