Yield: 6 to 7 1/2 pint jars
The Recipe:
- 1 cup hot peppers, chopped ( I use mostly jalapeno with a mix of other hot peppers from my garden, what ever is on hand)
- 2 cups bell peppers, chopped - use red, yellow, or orange for greater color in the final product
- 1/4 cup chopped garlic - rough chop is fine
- 1 1/2 cups white vinegar ( if you change the vinegar make sure it has the same acidic level as white, 5% or more.)
- 6 cups sugar ( reduce to 5 for a spicier version)
- 2 packets Liquid Pectin/ 1 box or 1 box of dry pectin
- 1/2 tsp. butter
- Follow accepted hot water bath canning procedures like these from Ball - http://www.freshpreserving.com/waterbath-canning.html
Prep jars and lids
Dry Pectin: See package for more detail on use
- Mix peppers, garlic and vinegar in a large pot
- Add pectin and butter to mix and bring to a rolling boil (a boil that does not stop when stirred), stirring often
- Stir in sugar
- Return to rolling boil and cook for 2 minutes, stirring constantly
- Remove from heat and skim off any foam with metal spoon
- Mix peppers, garlic, vinegar and sugar in a large pot- bring to a rolling boil (a boil that does not stop when stirred), stirring often and cook for 5 minutes.
- Remove from heat, stir in liquid pectin
Pour in 1/2 pint jars, add lid and ring twisting to finger tight
Process jars in hot water bath
As jars are cooling, about an hour or two after removing from caner, shake jars to distribute the peppers before the jelly sets.