Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. —Lee Bremson, Kansas City, Missouri
Kickin' Red Pepper Jelly Recipe photo by Taste of Home
Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture.
Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups.
Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Canning Altitude Jam-Jelly
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.