Hot Pepper Jelly Recipe
In my personal opinion, this Hot Pepper Jelly stands Numero Uno in the world and I cannot contain my urge to offer this to you. A yummy Side Dish dish that I recommend to my friends is this recipe of Hot Pepper Jelly. The Hot Pepper Jelly is made with Vegetable which is easily available at any grocery store. You will be tempted to prepare this Hot Pepper Jelly recipe again.
Ingredients
7 8-ounce jelly glasses and lids or other
8-ounce heat-safe glasses
Paraffin
8 large green peppers
6 medium-sized hot red peppers or jalapeno peppers
6 cups sugar
1 1/4 cups white vinegar
1/2 teaspoon salt
1 6-ounce package (2 3-ounce pouches) liquid fruit pectin
4 drops green food coloring (optional)
Directions
1. Prepare glasses and lids, and melt paraffin
2. Remove stems and seeds from peppers. (Wear rubber gloves if skin is sensitive.)
3. With food grinder, using fine disk, grind sweet green peppers and hot red peppers into colander over large bowl. With spoon, gently press ground peppers to drain 2 cups pepper liquid into bowl. Discard ground peppers.
4. In 8-quart Dutch oven or heavy saucepot, mix sugar, vinegar, salt, and liquid from peppers. Over high heat, heat to boiling; boil rapidly 10 minutes. Stir in pectin and food coloring. Stirring constantly, heat until mixture comes to a full rolling boil; boil 1 minute. Remove from heat. With spoon, skim off foam.
5. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin When cool, cover glasses with lids.
2. Remove stems and seeds from peppers. (Wear rubber gloves if skin is sensitive.)
3. With food grinder, using fine disk, grind sweet green peppers and hot red peppers into colander over large bowl. With spoon, gently press ground peppers to drain 2 cups pepper liquid into bowl. Discard ground peppers.
4. In 8-quart Dutch oven or heavy saucepot, mix sugar, vinegar, salt, and liquid from peppers. Over high heat, heat to boiling; boil rapidly 10 minutes. Stir in pectin and food coloring. Stirring constantly, heat until mixture comes to a full rolling boil; boil 1 minute. Remove from heat. With spoon, skim off foam.
5. Immediately ladle jelly into glasses to 1/2 inch from top and seal with paraffin When cool, cover glasses with lids.
