Canning: Hot Pepper Jelly- cups finely chopped red & green hot peppers 1 small sweet bell pepper finely chopped 1 cup white vinegar acidity) 6 cups sugar teaspoon butter (this reduces foam) 6 oz Certo pouch (Sure-Jell fruit pectin) 1 teaspoon red food
I never heard of Hot Pepper Jelly until I moved to the south 20 years ago. I remember attending a cocktail party and seeing a block of cre. Tap the link now to find the hottest products for your kitchen
Hot Pepper Jelly - I made it with sweet red, yellow, and orange peppers instead of the green. Used all Serano peppers for the heat. No food coloring. It made a beautiful amber jelly with red and green flecks.