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Hot Pepper Jelly

From Diana Rattray,
Your Guide to Southern Food.
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A recipe for hot pepper jelly, made with liquid pectin, green bell peppers, hot peppers, sugar, and food coloring.

INGREDIENTS:

  • 4 large green bell peppers
  • 1/2 cup fresh hot red peppers, about 12, OR 4 tablespoons crushed dried red pepper
  • 7 cups sugar
  • 1 1/2 cups white vinegar
  • green food coloring
  • 2 bottles liquid pectin, (6 oz each)

PREPARATION:

In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool upright.
Makes 8 pints.

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