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Emily's Hot Pepper Jelly

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“Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.”
READY IN:
30mins
YIELD:
6-7 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure sugar into separate bowl and set aside.
  2. Seed and chop peppers.
  3. Place in heavy stainless saucepan.
  4. Add vinegar and pectin, and butter or margarine.
  5. Bring to a full rolling boil.
  6. Add sugar- bring to full boil again, and boil for 1 minute.
  7. Ladle into sterilized pint jars.
  8. Place in hot water bath for 5-10 minutes.

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