Pats Hot Pepper Jelly
Pats Hot Pepper Jelly, a jellies and jams recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Pats Hot Pepper Jelly
Ingredients
- 1 c BELL PEPPERS SEEDED/CHOPPED
- 1/3 c JALAPENO PEPPERS SEED/CHOP
- 1 1/2 c CIDER VINEGAR
- 6 c SUGAR
- 5 dr GREEN FOOD COLORING
- 1 pk BOTTLE OR PKG OF PECTIN
Method
- Place both peppers in a blender container with 1 cup of vinegar,blend smooth.
- Pour into a large,heavy-bottomed pan.
- Rinse blender container with the remaining vinegar & add to pan.
- Follow directions included with the pectin product regarding when to add sugar & pectin.
- With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat.
- Remove from heat and let stand 5 min.
- Skim foam from top of mixture & discard.
- Stir in liquid pectin & food coloring.
- Immediately pour jelly into containers.
- Seal or refrigerate until used.
- Serve with crackers and cream cheese or cheddar cheese.
- Note: To make jelly hotter, blend jalapeno seeds with the peppers.
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