Firecracker Hot Pepper Jelly

Serves: 5
Total Calories: 865
Yield: 6 to 8 jars


1 red pepper, cut into wedges
2/3 cup habanero peppers, chopped
1 1/2 cups white vinegar
6 cups sugar, divided
2 (3-ounce) packages liquid pectin
6 to 8 (1/2-pint) canning jars lids, sterilized


Place peppers and vinegar in a blender; cover and purée. Add 2 cups sugar; blend well. Pour into a large saucepan. Stir in remaining sugar; bring to a boil. Lightly strain mixture, discarding liquid, and return to pan. Stir in pectin. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly with a wooden spoon. Remove from heat; skim off foam. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 5 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Tip: Savory jams, jellies and butters make tasty appetizers spooned over softened cream cheese and served with crackers. Paired up with a vintage serving spoon tied onto the jar, they're a great hostess gift.

Nutritional Facts:

Serves: 5
Total Calories: 865
Calories from Fat: 0

This Firecracker Hot Pepper Jelly recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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