1 Picture
Ingredients
- 10 cherry bomb peppers
- 5 Habaneros or jalapenos
- 4 large red peppers stemmed, seeded and chopped in large pieces
- 5 cups sugar
- 3 cups apple cider vinegar
- 1 ( 9 oz package of powdered pectin ( like sure gel )
Details
Preparation time 20mins
Cooking time 35mins
Adapted from applessweetsnmore.weebly.com
Preparation
Step 1
First
in hot water Sterilize 6 to 8 (8 ounce) canning jars and lids according to manufacturer's instructions. Begin to Heat water canner.
Place red peppers and all Hot peppers into a blender and grind until completely broken down. transfer into a clean towel , using gloves squeeze
tightly and remove juices into a bowl and set aside.
In a heavy bottom sauce pan combine sugar, apple cider, and drained peppers.
Over medium high heat bring mixture to a boil and cook 5 to 6 minutes,
whisk in pectin and watch mixture to prevent over boil. insert a candy thermometer and bring temperature to 221 degrees this will take about 10 to 15 minutes. remove mixture from heat and let cool slightly.
Now using a ladle pour mixture into the sterilized jars and seal according
to USDA canning procedures .
PS if jelly gets to thick use a little more vinegar or water to thin slightly ::
Please be careful this jelly is HOT !!!!! But Good !!!!
Enjoy !!!!!
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