Hot Pepper Jelly

By kdet

Ingredients

• 3 large, very ripe red bell peppers, cored, seeded
• 6 to 8 jalapeno chiles, seeded (for a milder flavor, remove ribs too)
• 1 1/2 cups cider vinegar (5% acidity)
• 6 1/2 cups sugar
• 6 ounces bottled liquid pectin

Preparation

Step 1

Using a food processor or food chopper, finely chop bell peppers and jalapenos (I did it by hand).

Turn chopped peppers and chiles into a large saucepan, stir in vinegar and sugar and bring to a boil. Boil, uncovered, about 30 minutes or until mixture is slightly thickened and peppers are clear.

Remove thickened pepper mixture from heat; cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and boil until thickened or until jelly sheets off the edge of a large metal spoon held at right angles above pan.

Remove from heat, skim off and discard foam (I didn't see any foam to skim off) and immediately pour jelly equally into 5 or 6 hot, sterilized ½-pint jelly glasses (I filled jars half way each first, and then filled the completely next for even distribution of solids).
Cook in a hot water bath for 10 mins

Makes 2½ to 3 pints.