Cherry Hot Pepper Jelly Recipe

Hot Pepper Jelly – Old Cut Kitchen

WebOct 22, 2018 · Dice hot peppers, removing seeds and membrane for less heat if desired. Combine hot peppers, vinegar, lemon juice and sugar in …

1. Dice hot peppers, removing seeds and membrane for less heat if desired. Combine hot peppers, vinegar, lemon juice and sugar in large heavy saucepan. Purée mixture with immersion blender until peppers are in tiny pieces and jelly is taking on some red colour.
2. Dice sweet peppers. Add to jelly mixture and bring to a boil. Simmer for 15 minutes. Add Certo and boil hard for 1 minute.
3. Allow to cool for 10 minutes or so, stirring occasionally.
4. Carefully fill clean jars with warm jelly, leaving at least 1/4 inch space at the top. Try to evenly distribute peppers between jars. Wipe mouths of jars before adding lids.

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Hot Pepper Jelly Recipe (for canning) • Heartbeet Kitchen

WebAug 24, 2020 · Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in …

1. Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minutes.
3. Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary.
4. Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

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