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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. PATS HOT PEPPER JELLY

  3. 6 Preparation Time :

  4. Categories : Jams

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 c BELL PEPPERS SEEDED/CHOPPED

  7. 1/3 c JALAPENO PEPPERS SEED/CHOP

  8. 1 1/2 c CIDER VINEGAR

  9. 6 c SUGAR

  10. 5 dr GREEN FOOD COLORING

  11. 1 pk BOTTLE OR PKG OF PECTIN

  12. Place both peppers in a blender container with 1 cup

  13. of vinegar,blend smooth. Pour into a

  14. large,heavy-bottomed pan. Rinse blender container with

  15. the remaining vinegar & add to pan. Follow directions

  16. included with the pectin product regarding when to add

  17. sugar & pectin. With liquid pectin, you stir in the

  18. sugar; bring mixture to a boil that can not be stirred

  19. down over medium-high heat. Remove from heat and let

  20. stand 5 min. Skim foam from top of mixture & discard.

  21. Stir in liquid pectin & food coloring. Immediately

  22. pour jelly into containers. Seal or refrigerate until

  23. used. Serve with crackers and cream cheese or cheddar

  24. cheese. Note: To make jelly hotter, blend jalapeno

  25. seeds with the peppers. - - - - - - - - - - - - - - - - - -

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