This post is dedicated to my sister Patti Ann, who tasted my hot pepper jelly when she was visiting our brother, Brian. She asked me for the recipe, and when I went to write it down for her, and figured it would be a good thing to share with all of our gardening, heat-loving friends.
Now, during the hot summer months our gardens might be producing more peppers than we know what to do with, but here’s a wonderful way to enjoy them all year long.
This recipe is super easy and fast. Seriously, about 20 minutes from garden to jar.
And in months to come (Think Christmas and Thanksgiving holidays) it will be so yummy on crackers with cream cheese!
1 cup chopped hot peppers (I usually use red and green jalapeños)
1 bell pepper, chopped
1½ cup white vinegar
6 cups sugar
8 ounces (2 packages) Certo
Chop peppers and place in blender along with vinegar.
Close the lid tightly!
Blend well, leaving seeds and a few tiny chunks
Pour mixture into large, heavy saucepan
Add sugar and mix well.
Bring mixture to a medium rolling boil.
Boil for 6 minutes, stirring.
Remove from heat.
Add Certo and stir well.
Pour into 6 half pint jars and seal.