Tangy Hot Pepper Jelly
photo by Doods
- Ready In:
- 42mins
- Ingredients:
- 5
- Yields:
-
5 jelly jars
ingredients
- 414.03 ml apple juice
- 236.59 ml white vinegar
- 2-4 hot peppers, halved, with seeds included
- 1182.95 ml sugar
- 85.04 g liquid Certo
directions
- Combine apple juice, vinegar and peppers in a pan and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
- Strain mixture to remove all of the liquid. Measure 2 cups of liquid and set aside. (If your liquid does not quite make 2 cups, add more apple juice to get the full 2 cups.) Discard pulp.
- In a large heavy saucepan, combine the 2 cups of liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for 1 minute, stirring constantly. Remove from heat.
- Ladle into sterlilized jars and process in hot water bath for 5 minutes. Enjoy!