2 red bell peppers, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
9 mariachi peppers, ranging from yellow to red in colour, finely chopped including seeds
1 yellow hungarian pepper, finely chopped including seeds
6 cups sugar
1/8 tsp butter
2 pouches liquid Certo
After all peppers have been processed ( I did most of them in vitamix with the vinegar so that they are completely pureed), put them in a large pot with the butter, sugar, vinegar and bring to a rolling boil for 1 minute. Quickly stir in liquid Certo and return to a rolling boil for another minute. Ladle into hot sterilized jars (4-5, 500 ml jars or 8, 250 ml jars), close and place in hot water bath and process for 5-10 minutes.
Cayenne Pepper Jelly
1 cup cider vinegar
2 1/2 cups red bell pepper finely chopped, seeds removed
1 1/4 cups green bell pepper finely chopped, seeds removed
1/4 cup jalapeno or fresh cayenne pepper finely chopped, including seeds
5 cups sugar
1 package Certo crystals
Directions
1 green bell pepper, seeded and finely chopped
9 mariachi peppers, ranging from yellow to red in colour, finely chopped including seeds
1 yellow hungarian pepper, finely chopped including seeds
6 cups sugar
1/8 tsp butter
2 pouches liquid Certo
After all peppers have been processed ( I did most of them in vitamix with the vinegar so that they are completely pureed), put them in a large pot with the butter, sugar, vinegar and bring to a rolling boil for 1 minute. Quickly stir in liquid Certo and return to a rolling boil for another minute. Ladle into hot sterilized jars (4-5, 500 ml jars or 8, 250 ml jars), close and place in hot water bath and process for 5-10 minutes.
Cayenne Pepper Jelly
1 cup cider vinegar
2 1/2 cups red bell pepper finely chopped, seeds removed
1 1/4 cups green bell pepper finely chopped, seeds removed
1/4 cup jalapeno or fresh cayenne pepper finely chopped, including seeds
5 cups sugar
1 package Certo crystals
Directions
- Sterilize 6 (250ml or 4-500ml) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers (I chopped them using food processor and vitamix combination) in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.