Last week @thebighigg made pickled jalapenos, and I asked him if he made pepper jelly.
Here is how I make Hot Pepper Jelly!
First, sterilize the canning jars by heating water to a boil in a pot. I leave the jars to boil for about 8 minutes to 10 minutes while I prepare the peppers.
I can use bell peppers and jalapenos. You may use any color bell peppers and any type of pepper.
Place the cut-up bell peppers and the jalapenos in a saucepan over high heat.
Stir in the one cup of apple cider vinegar and 1 box (1.75 oz) of fruit pectin.
Bring the peppers to a rolling boil, stirring constantly.
Add the sugar. Bring it back to a rolling boil once again. stirring constantly. Boil for 2 minutes more.
Remove the jelly from the heat and skim any foam off the top.
Ladle the jelly into the sterile jars. Leave about 1/4 inch of the top. Cover with the flat lids and screw on the rings tightly.
Place the jars with jelly in pot with a rack.
Fill with hot water until the jars are completely covered.
Bring to a boil. Keep it boiling for 5 minutes to process completely.
When done, remove the jars from the water, and allow them to cool completely.
Hot pepper jelly makes a delicious spread for cheese
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