31 Days of Homemaking - Day 6 - Hot Pepper Jelly

Have you ever had Hot Pepper Jelly?  There's nothing like it!  It's the perfect quick-fix appetizer for when company (expected or unexpected) comes.  My favorite way to serve it is poured over cream cheese then spread it all over a Ritz Cracker.

A couple of years ago I made hot pepper jelly using the green peppers Jeremiah and I grew in the garden and jalapenos Jeremiah's mom and step-dad grew in their garden.  It was delicious, and I actually won Best of Show in the fair with it! :)  It makes perfect and inexpensive Christmas gifts.  I still have a few jars left, and it's just as good as when I first made it.

I used Paula Deen's Recipe :)

Ingredients

• 3/4 cup chopped green bell pepper
• 1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
• 1 1/2 cups apple cider vinegar
• 6 cups sugar
• 4 ounces pectin (recommended: Certo)
• 4 drops green food coloring
• Special Equipment: 6 (1/2-pint) canning jars with lids

Directions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

* Sterilizing Jars

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.