This is best made when red peppers are in season, plentiful and cheap. The recipe never did say how many peppers you need, so I usual buy a 1/2 bushel and go to town. Wash them, cut them, devein them, seed them, and place in cuisinart. Process, on pulse, until they are smooth. I like them not too smooth, a bit of texture is nice. then:
2 Cups chopped red pepper
1 habenero
5 cups white sugar
Juice of 1 lemon
1 Cup malt vinegar
1 bottle liquid Certo (I can't get the bottles, so I use 1 pouch)
Bring peppers, sugar, and vinegar to a boil, stirring often. Remove from heat and let sit 15 minutes.
Add lemon juice.
Put back on heat, bring to boil, and boil 2 minutes.
Remove from heat.
Add Certo. Stir well, and let stand 4 minutes.
While all of this is going on, sterilize your jars, lids, and covers, according to manufacturere's directions.
Add the hot jelly to the hot jars to within 1/4 inch, stir to remove air bubbles, wipe the rim clean, and seal jars.
These are not processed in a water bath.
I fold up an old bath towel, place the jars on it, then cover them with two more towels. Let cool 24 hours before labelling and storing.
I usually make some with one hot pepper in it, and some with a few. It all depends on how hot you like it.
I also make this recipe without the hot peppers. The hot one I only make to give away.
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2 Cups chopped red pepper
1 habenero
5 cups white sugar
Juice of 1 lemon
1 Cup malt vinegar
1 bottle liquid Certo (I can't get the bottles, so I use 1 pouch)
Bring peppers, sugar, and vinegar to a boil, stirring often. Remove from heat and let sit 15 minutes.
Add lemon juice.
Put back on heat, bring to boil, and boil 2 minutes.
Remove from heat.
Add Certo. Stir well, and let stand 4 minutes.
While all of this is going on, sterilize your jars, lids, and covers, according to manufacturere's directions.
Add the hot jelly to the hot jars to within 1/4 inch, stir to remove air bubbles, wipe the rim clean, and seal jars.
These are not processed in a water bath.
I fold up an old bath towel, place the jars on it, then cover them with two more towels. Let cool 24 hours before labelling and storing.
I usually make some with one hot pepper in it, and some with a few. It all depends on how hot you like it.
I also make this recipe without the hot peppers. The hot one I only make to give away.
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Practice safe lunch. Use a condiment.