Ingredients
- 7 green peppers
- 1 1/2 cups vinegar
- 2 pouches pectin
- 4 jalapeno peppers
- 5 cups sugar
- 1 1/2 cups apple juice
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Hot Pepper Jelly
Time: 30 minutes prep
Servings: 6 jars
Directions
- Wash and remove seeds from peppers. Puree peppers in blender. Remove foam from top. Mix with vinegar, juice and pectin. Add sugar & boil 1 minute.
- Pour into sterilized canning jars, leaving 1/2 in. head space. Process in hot water bath canner for 10 minutes.
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