Hot Pepper Jelly

1 box Sure-Jell Pectin
1 c cider vinegar
5 cups sugar
4 cups prepared peppers
(I use 10 jalapenos, 3 to 4 habanero peppers
These are also called Scotch Bonnets – little
Orange ball-type peppers, the rest a mixture of
Green (2), red, yellow peppers)

See complete instructions in pectin box (cooked jam and jelly directions), but I’ve abbreviated them here:

Bring Peppers, vinegar, pectin, and ½ tsp butter or margarine to full rolling boil.

Stir in sugar quickly. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

Tips:
· Use gloves!!
· Do NOT use the food processor – it does something to the capsacin in the peppers. I use the food chopper from Pampered Chef.
· It may take up to a week to set up to a jelly consistency.
· Hotter – If you want it hotter, keep the seeds from the jalapenos and habaneros in the pepper mix. (sometimes if it is too hot, it won’t set up)
· I like it over cream cheese with crackers, my friend’s son likes it for toast, or they also use it as a basting sauce for chicken on the grill.
· I have used purple green peppers, but it kind of made the sauce a little muddy colored. But try anything once, right??