Recipe: Double Hot Pepper Jelly

recipelink.com Chat Room Recipe Swap - 2001-07-21
From: recipelink.com

Double Hot Pepper Jelly
Submitted by: PJ Newland
Newsgroup: rec.food.recipes
Date: 6-4-96

This recipe is adapted from "Blue Ribbon Winners - America's Best State Fair Recipes" compiled by Catherine Hanley (published by Smithmark Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue ribbon at the North Carolina State Fair.

1/4 cup finely minced red chili peppers
3/4 cup finely minced green jalapeno peppers
6 1/2 cups sugar
1 1/2 cups distilled white vinegar
2 pouches (3 oz. each) liquid pectin

Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8-inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.

VARIATION:
For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.

TIP:
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.