Recipe: Double Hot Pepper Jelly

Double Hot Pepper Jelly
rec.food.cooking/Katie E. Green
Makes 8 1/2 pint jars

Here's one with a little fire in it. A North Carolina State Fair Blue Ribbon Winner for Vandy Bradow. This can be made with a combination of two hot peppers for "dragon's breath" or a combination of sweet and hot peppers. It is an attractive jelly with red and green bits, and is recommended for spreading over cream cheese on water or wheat crackers.

1/4 cup finely minced red chili pepper (your choice)
3/4 cup finely minced green jalapeno peppers
6 1/2 cups sugar
1 1/2 cups distilled white vinegar
2 (3oz) pounches liquid pectin

Sterilize 8 (1/2 pint) jars and lids. Combine minced peppers, sugar and vinegar. Bring to a boil; remove from heat and let stand 5 min. Skim away any foam. Return mixture to HIGH heat and bring back to a full rolling boil than can't be stirred down. Stir in pectin and boil for 1 minute, no longer, stirring constantly. Remove from heat; ladle into hot jars leaving 1/8 headspace minimum. Wipe jar rims and seal with hot lids. Invert each jar 30 seconds, then stand upright to seal.

Less hot variation: Substitute sweet bell peppers (either red or green) for part of hot peppers.

Warning: wear rubber gloves while cutting hot peppers and do not touch skin or eyes. Discard membrane and seeds before mincing peppers.