Ingredients

Instructions

  1. Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
  2. Bring to a boil, and boil for 5 minutes.
  3. Let cool at room temperature for 1 hour.
  4. Add pectin and optional food coloring.
  5. Return to heat, and bring to a full rolling boil for 1 minute.
  6. Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
  7. Wipe tops of jars.
  8. Center lids on top of jars, and screw on bands firmly.
  9. Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
  10. Gently lower jars into water.
  11. Water should cover jars by at least 1".
  12. Bring water to a full boil.
  13. Reduce heat to a gentle boil, cover, and process for 5 minutes.
  14. When processed, carefully remove jars from water using tongs or a jar-lifter.
  15. Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
  16. Jars will make popping sounds while cooling if sealed.
  17. Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
  18. If it does push down, store in refrigerator until used.
  19. Otherwise store in a cool, dark place.
  20. Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
  21. Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.