Hot Pepper Jelly Recipe - Cooking Index
Hot Pepper Jelly Recipe - Cooking Index
| 3/4 cup | 109g / 3.8oz | Bell pepper - seeded and roughly chopped |
| 1/4 cup | 36g / 1.3oz | Hot peppers - seeded and roughly chopped |
| 6 1/2 cups | 1287g / 45oz | Sugar |
| 1 1/2 cups | 355ml | Cider vinegar |
| 1 | Certo - - (6 oz. Bottle) | |
| Few drops of red or green food coloring |
Mince the peppers together very fine (or use a blender or food processor). You can leave them coarse if you like a chunkier jelly.
Mix with the sugar and cider vinegar in a large saucepan and bring to a boil. Let boil down uncovered until thick like corn syrup. Remove from heat and let sit for 5 minutes.
Add the Certo and stir thoroughly, then stir in a few drops of food coloring.
Pack while hot in sterilized jars (baby food jars make excellent containers for this) and seal.
Makes 3 to 4 pints.
Source:
La Bouche Creole by Leon Soniat
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