Hot Pepper Jelly
Taste of Home
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We enjoy this fiery pepper spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring.
SERVINGS: 80
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 15 min. Process: 5 min. + standing
Ingredients:
- 1-1/2 cups white vinegar
- 1 medium sweet red pepper, cut into wedges
- 2/3 cup chopped habanero peppers*
- 6 cups sugar, divided
- 2 pouches (3 ounces each) liquid fruit pectin
- 1 teaspoon red food coloring, optional
- Cream cheese and crackers
Directions:
Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Pour hot liquid into hot jars, leaving 1/2-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Serve with cream cheese on crackers. Yield: 5 half-pints.