Jams & Jellies
and
This & That

Hot Pepper Jelly

5 medium sized jalapeno peppers
2 small green bell peppers 
1 small red bell pepper
6 cups sugar
2 cups cider vinegar
1 6 ounce bottle 
or 2 3 ounce pouches liquid pectin
several drops of red or 
 green food coloring
   (optional)
6 half pint canning jars 
or jelly jars

Wear rubber gloves and split 
open the hot peppers; 
remove and discard seeds
and coarsley chop peppers.  
Repeat with bell peppers.  
Place all the peppers 
in a blender or food processor 
and puree until liquified. 

In a large pot combine the pureed pepper 
with the sugar and vinegar over high
heat.  
Bring to a rolling boil, 
stirring constantly, add the pectin, and
return to a rolling boil.  
Boil for exactly one minute.

Remove from heat, add coloring if desired, 
skim and immediately pour into
half-pint jars; 
complete the seals by boiling water bath 
processing for 10 minutes 
or sealing with paraffin wax.

Boiling Water Bath

A Boiling Water Bath 
is the cooking of 
food in jars for a 
set period of time. 
The boiling water bath 
seals the lids of 
the jars to prevent 
bacterial entry, 
and the heating of the jars 
destroys the bacteria, 
enzymes, molds and 
yeast in the food 
inside the jars.
The jars are immersed 
in a large container 
filled with boiling water.
The water must cover the tops 
of the jars by 
2 inches 
throughout the boiling time.

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