Serves: 5
Total Calories: 865
Chop peppers fine and save juice. Combine peppers with juice, sugar, and vinegar in a large pot. Place over high heat and bring to a full boil. Boil one minute, stirring constantly. Remove from heat and stir in Certo. Let stand 5 minutes. Skim off foam and pour into hot jars. Seal.
Note: Handle hot peppers with care. The oils in the skins of hot peppers may burn your hands.
This Pepper Jelly recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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