Hot and Sweet Pepper Jelly

By tschnet1

Ingredients

• 12 mixed hot peppers (about 1 cup chopped) a mixture of habanero, serrano, and jalapeños
• 4 sweet bell peppers, (about 1 cup chopped) yellow, green or red
• 2 cups cider vinegar
• 6 cups sugar
• 1 six- ounce package of Certo pectin

Details

Servings 6
Adapted from cooksgarden.com

Preparation

Step 1

Trim the tops off the hot and sweet peppers, remove the seed and coarsely chop into small pieces. Place in the container of a food processor fitted with a steel blade. Pulse gently, leaving small chunks. Transfer back into a measuring cup along with any juice to measure out 3 cups.

In a deep kettle, combine the vinegar and sugar and bring to a boil. stirring to dissolve the sugar. Add the peppers and bring to a full rolling boil. Stir in the liquid pectin, and bring back to a rolling boil, and stir for one full minute.

Remove from the heat. Pour into sterilized jars, leaving about ¼ inch room at the top. Wipe the tops clean and seal the jars. Flip upside down to seal and allow to cool. Label and store in a cool, dark place until ready to use.