Jim and Judy's Hot Pepper Jelly

By JimMac

Ingredients

• 12 medium jalapeño peppers (1-1/2 cups)
• 2 medium green bell peppers &
• 2 medium red bell peppers
• 1 or 2 finely chopped habanero peppers for extra heat (optional)
• (should be 5-1/2 cups of finely chopped peppers)
• 3 cups cider vinegar
• 13 cups sugar
• 2 pouches liquid Certo
• 1 t butter

Details

Servings 14

Preparation

Step 1

Method:

If using used jars, wash them and their lids in hot, soapy water; rinse with warm water. Place jars (new or re-used) in cold water, to cover. Bring to a boil and simmer until ready to use.

Measure exact amount of chopped peppers in a large saucepot - there should be 5-1/2 cups of chopped peppers altogether. Stir in vinegar. Add the exact amount of sugar to the peppers and stir well. Bring mixture to a rolling boil, on high heat, stirring constantly with a wooden spoon. Add 1 t butter to the mixture. When it reaches a rolling boil, stir in Certo quickly and return to a boil. Boil for exactly 1 minute, stirring constantly. Remove from heat.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids; screw bands tightly. Invert jars for 5 minutes and then turn upright. Repeat this every 5 minutes, until peppers are evenly spread throughout the jelly in the jars. Let stand at room temperature for 24 hours. Store in a cool, dry place up to 1 year. Refrigerate opened jelly up to 3 weeks.