Classifications: Jams, Jellies and Preserv
Qty Measure Ingredient
3 long red cayenne peppers, seeded and chopped
2 medium OR 1 large either red, yellow or orange bell peppers, seeded and chopped
1/3 cup lemon juice
1 1/2 cups vinegar
6 cups sugar
4 ounces Certo Brand Only liquid pection
red food coloring
Instructions: Remove stems and seeds from cayenne peppers. Chop.
Remove stems and seeds from bell peppers. Chop.
Add cayenne peppers and bell peppers to blender.
Add vinegar to blender to help chop and mix together. Puree until coarsely ground and small chunks remain.
In a large non-reactive pot over medium-high heat, add blended pepper mixture; bring to a hard boil. BOIL FOR A FULL 10 MINUTES, stirring occasionally. Remove from heat and stir in lemon juice and sugar. Place back on medium-high heat and bring back to a hard boil. Add liquid pectin (Certo Pectin only) and food coloring; again bring back to a HARD BOIL for ONE FULL MINUTE. Skim off any foam (scum) that develops with a spoon., Remove from heat.
Have hot sterile 1/2-pint jars and lids ready.
Carefully and quickly ladle hot jelly into hot sterilized jars, leaving 1/4 inch headspace.
Wipe any spilled jelly from jars rims. Center lids on top of jars and tighten screw bands securely, but not as tightly as possible. Test seal, after cooling, with finder. If middle pops up when pressed, jar is not sealed.
HOT JELLY: 10 peppers
MEDIUM TO HOT JELLY: 5 1/2 peppers
MILD TO MEDIUM HOT JELLY: 3 peppers
It is essential that jellied products, especially jelly, be allowed to sit undisturbed for 12 hours after they are made. Moving them could break the gel. After the jellied products have cooled for 12 hours, check the seal, remove the screw band, label and store in a cool, dry, dark place.
Yields: 6 1/2 pint jars