Really Hot Hot Pepper Jelly
|Ground bell pepper||1 Cup (16 tbs)|
|Ground pepper||3⁄4 Cup (12 tbs)|
|Sugar||6 1⁄2 Cup (104 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Certo||1 Bottle (1 l)|
|Green food color||1⁄4 Teaspoon|
Remove seeds from peppers.
Grind and save juice.
Measure ground peppers with juice.
Bring sugar, vinegar and peppers to a rolling boil.
Boil for 10 minutes.
Remove from heat.
Add Certo and food coloring.
Pour into sterilized jars.
Wear rubber gloves when handling the hot peppers.
This is great with fowl and meats.
It is good with Munster cheese and crackers served as an hors d'oeuvre.
Makes 6 to 7 half-pints.