Recipe(tried): Hot Pepper Jelly

Susan, I found this recipe in a newspaper a few years back. I have tried it with hotter peppers than the recipe calls for. You can adjust it to suit your tastes.

3/4 cup ground green pepper; about 2 medium (see method)
1/2 cup ground hot green chili peppers (see method)
1 1/2 cups cider vinegar
6 cups sugar
2 pouches Certo liguid fruit pectin

Remove stems and seeds from peppers and discard. Grind peppers in blender or food processor, measure and put in large saucepan. Add vinegar and sugar. Bring to a full rolling boil, stirring constantly.

Remove from heat. Add Certo. Boil rapidly exactly one minute. Remove from heat, stir and skim if necessary. Pour into hot sterilized jars. Cover immediately with two piece lids.

Store in refrigerator.

Makes about six cups.

Susan I've also made this red peppers rather than green.

Enjoy,