Jalapeno/Hot Pepper Jelly

By exdircomp

Ingredients

• 1 1/4 cup red/orange/green sweet peppers (color depends on color of hot peppers)
• 4 cups hot peppers – Thai hots (12) , jalapenos, Seranos (10) etc. seeded
• 1 3/4 cup cider vinegar
• 6 cups sugar
• 12 oz. Certo

Preparation

Step 1

Preparation:

Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

Chop peppers and blend till fairly smooth.
Place in large saucepan with vinegar and sugar.
Bring to hard boil for and boil for 5 min.
Add Certo and boil 3 min more.

Remove from heat. Skim off foam.
Let rest for 5 min. Ladle into sterile jars leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

Bring to a boil, cover, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.


I store in refrigerator.

Notes:
Ratio of hot to sweet peppers depends on your preference, if using Habaneros I would go about 1 cup to 3 ½ cups orange or red sweet peppers. Jalapenos use the above ratio with green peppers, could use anchos for the green sweet too.

4 ½ cups

Use gloves and don’t cut hot peppers under running water.