Lisa's Hot Pepper Jelly

This recipe comes from Lisa who is a member of
Ellens PSP Sharing Yahoo Group


What you'll need:

Hot water Canner
1 Dozen Jelly Jars w/lids and seals 4oz or 6 8oz.
Towel and washcloth to clean off tops of jars and dry.


Ingredients:

2 1/2 Cup Chopped red Bell Peppers
1 1/4 Cup chopped Green Bell Peppers
1/4-1/2 Cup Chopped Hot Peppers - Your Choice of Peppers Seeded and Cut up.
1 Cup Apple Cider Vinegar
1 (1.75 ounce) package Powdered Pectin
5 Cups white sugar.

I Place All peppers in My food processor and grind until very very fine.
You can leave a little lumpy if you prefer.

Sterilize the jars and lids.

DIrections:

Place the peppers in a large sauce pan over high heat. Mixing vinegar, and fruit pectin
Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar, return to a full
Boil and boil exactly 1 minute. Stirring constantly. Remove from Heat and skim off any
Foam.

Quickly ladle jelly into prepared sterile jars, filling to within 1/4 inch of tops.
Cover with flat lids and screw on bands tightly.

Place jars in Rack and slowly lower jars into canner. The water should cover the jars
Completely. And should be hot but not boiling. Bring water to a boil and process for 5 minutes.

Remove cans from pot and set on a towel . Don't touch them. They will seal as they cool.

Store in a cool dark place.
Will keep for up to 2 years.