Red Pepper Jelly

By Marieanne

Jaime Montana
6 to 7 small jars

Ingredients

• 2 cups chopped sweet, ripe, red peppers (about 4 peppers)
• 2 or 3 fresh jalapenos peppers
• 5 cups regular sugar
• 1 cup white vinegar
• 1/3 cup fresh lemon juice (about 11/2 lemons)
• 2 pouches of liquid pectin (Certo)
• 1 tsp butter (to control foaming

Preparation

Step 1

Put all ingredients into a pot (except lemon juice, butter, pectin) and bring to a rapid boil (stirring often). Remove from stove. Using a handheld blender, reduce to small pieces to your liking. Let stand 10 minutes. Put back on the stove adding the butter and lemon juice, as soon as its boiling add the pectin and stirring constantly hold the boiling for 11/2 minutes.. Remove from stove and pack into jars as hot as possible (jars and lids should have been sterilized prior). Let the jars stand, lids down for 3 or 4 min then cool in a bath of cold water.