Double Hot Pepper Jelly

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READY IN:
30mins
YIELD:
8 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
  2. To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
  3. Discard seeds and white membrane.
  4. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
  5. Sterilize 8 half-pint jars; keep hot until needed.
  6. Prepare lids as manufacturer directs.
  7. In a large kettle, combine minced peppers, sugar and vinegar.
  8. Bring to a boil.
  9. Remove from heat; let stand 5 minutes.
  10. Using a metal spoon, skim off any foam.
  11. Increase heat to high.
  12. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
  13. Stir in pectin and boil exactly 1 minute, stirring constantly.
  14. Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
  15. Wipe jar rims and seal with hot lids and screw bands.
  16. Invert jar 30 seconds, then stand upright to seal.

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