2/3 c. hot peppers
( I used jalapenos and serranos and we like spicy, so I chop these, seeds, veins and all. You can remove the veins and seeds for milder spice. Please, wash hands thoroughly and use special care when handling hot peppers.]
1 bell pepper (red or green depending on the color of jelly you want)
1 ½ c. white vinegar
6 c. sugar
1 (8 oz) bottle of liquid pectin or 2 (3 oz) packets (Can be any brand . Just needs to be at least 6 oz. of liquid pectin.)
1 t. red or green food coloring
No nutrition information available
Chop peppers and put in food processor or blender with vinegar.
Blend well and pour into large boiler.
Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat and strain through sieve or cheesecloth.
Return liquid to pan and bring to a boil.
Boil for 5 minutes. Remove from heat.
Add pectin and food coloring, stirring quickly.
When pectin is thoroughly mixed in ladle the jelly into sterilized jars.
Fill 6 (½ pint) jars 1/4 inch from rim.
Wipe edges of rims clean and hand tighten lids on the jars.
Process in water bath for five minutes.
(Be sure to check a reliable canning resource, like the Ball Blue Book Guide to Preserving, for the correct timing of the canning process at your location’s elevation.)