Red Pepper Jelly

By Mirella

Ingredients

• 6 red peppers
• 3 cups sugar
• 1/8 teaspoon butter
• 1/2 cup cider vinegar
• 3 drops Tabasco sauce
• 1 pouch Certo Liquid Pectin

Details

Servings 4

Preparation

Step 1

Remove stems and seeds from peppers. Cut into chunks and dice in a blender/food processor. Place peppers in a cheesecloth and drain off the juice to make 1 cup.

Meausre juice, sugar, butter, vinegar, tabasco into a medium saucepan. Place on high heat and bring quickly to a boil and stir in liquid pectin. Bring to a full boil again and boil 1 minute stirring constatnly.

Skim off any foam and pour immediately into warm sterilized jars. Seal while hot.