Hot Red Pepper Jelly

Makes 8 pints

7 cups - Red Peppers, finely chopped

1/2 cup - Jalapeno Peppers, finely chopped

1tsp. - Butter

2 cups - Apple Cider Vinegar

2 pkgs. - Sure Jell, pectin

11-12 cups - White Sugar

Place Jars in canner and cover with water and heat to a soft boil. Keeping the water at a soft boil helps at the end when processing jelly. Place lids in separate pot with water over lids and keep warm

Meanwhile, using gloves remove seeds from all of the peppers. Finely chop and place into a large pot. Place pot on stove, High heat you will Add vinegar, butter and sugar to peppers and bring to a rolling boil , even when stirring it still keeps it boil.

STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Take Jars out of canner with jar tongs, place funnel in jar. Take a measuring cup and scoop jelly from pot and pour into jars leaving a 1/2" space from rim.

Place lids on jars and tighten firmly. Wipe jars down and place in canner, Canning water should already be at a soft boil, cover jars with 1-2" s of water and bring to a full boil. Process for 10 minutes.

Take Jars out and cool on cooling racks. Jars are sealing when you here the pings. Check jars for a good seal by pressing finger down on lid. The ones that don't have any give have sealed. After jars have sealed you may place them in the pantry. The ones that did not seal store in the refrigerator.

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