Recipe: Easy Hot Pepper Jelly and Hot Pepper Jelly from Cook's Garden Catalog, 1989

Here are two recipes that we have made and used as gifts. Very tasty!
Karen D.

EASY HOT PEPPER JELLY
Makes 8 half-pints

6 green bell peppers
12 hot peppers
2 cups water
5 1/2 cups sugar
1 cup white vinegar
1/3 cup lemon juice
1 (6 oz) bottle Certo

Cut stems and chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly.

Add sugar and vinegar to juice in a pan. Rapidly bring to a boil and add lemon juice and Certo. Boil hard for 1 minute. Remove from heat and skim off foam.

Pour into hot sterilized jelly jars (click here for the canning procedure for this recipe). If not processing in a boiling water bath, cool the jelly in the jars before putting the tops on the jars and store in the refrigerator.

HOT PEPPER JELLY
Source: The Cook's Garden catalog - Spring/Summer 1989 - page 34
Makes 9 1/2 pints

"This pepper jelly lends a hot, yet sweet accent to stir fry vegetables meatloaf, egg rolls or spinach enchiladas. A little goes a long way...add a heaping teaspoon to your recipes. Also good served on crackers with cream cheese."

4 large bell peppers (green or red)
1 fresh hot pepper
6 1/2 cups sugar
1 1/2 cups cider vinegar
1 (6 oz) bottle Certo

Remove seeds from peppers. Grind the peppers in a food grinder, saving juice.

Combine peppers, juice, vinegar and sugar in a large saucepan, bring to a rolling boil, hold for 5 minutes.

Let cool for 2 minutes, then add the Certo.

Pour into hot sterilized jelly jars (click here for the canning procedure for this recipe). If not processing in a boiling water bath, cool the jelly in the jars before putting the tops on the jars and store in the refrigerator.