Everyone keeps asking me for this recipe so here it is:
Pepper Jelly
6-7 Cups of Diced Peppers (use a mix of Hot, Mild and Medium Peppers) ie Serrano's, Anaheim, Fresno, Jalapeno's, Bell Peppers, etc.
6 Cups of Sugar
1 Cup of Apple Cider Vinegar
2-3 Packets (3 oz) of Liquid Pectin
After you have cut up the peppers, put into a medium to large pot, add sugar and vinegar. Bring to a boil on the stove and then put into a simmer for about 10 minutes. Then add the pectin and cook for about another 2-3 minutes and remove from the stove.
Pour the jelly into sterile/hot jars. Fill the jars about 3/4 of the way full. Wipe the top of the jar lid, place the lids over the jelly and then put on the jar ring. Do not twist the ring tight, just a couple of turns. Place the jars in hot water and return to a boil. Let the water boil for about 30 minutes after the water comes to a medium boil. Remove the jars from the water and place on towels and allow to cool. You may hear some pops as the jars cool and the lids contract. There are some great sites on the web that talk about canning.
As I live at an altitude of about 1900 feet, I have had to experiment with the amount of pectin and cooking time when canning. If you live in a lower altitude would recommend you use at least 2 packets of the pectin or you will have more of a pepper jelly glaze!!!
