How to make it

  • *WEAR GLOVES* or your hands and anything you touch will BURN
  • Wash peppers, remove stems and most of the seeds. Leave the pith and more seeds if you want it spicier. (I could leave more seeds myself, next time) There is a lot of sugar in this recipe, so you have to get the heat above that sweetness.
  • Puree peppers and 1 C cider vinegar in blender.
  • In a large saucepot combine puree, 1 C. vinegar and sugar, bring to boil. Boil 10 minutes, stirring constantly. At end of ten minutes, stir in liquid pectin. Return to rolling boil. Boil hard, 1 minute, stir constantly.
  • Remove from heat. Skim foam if needed.
  • Ladle hot jelly into hot jars, leave 1/4 inch head space. Place sterilized two piece caps on jars and process in a boiling water canner, at the time indicated for your altitude. 20 minutes at 5000 ft.
  • I live at 5000 ft. so my process time was 20 min. Be sure to look and see how long you need to process at YOUR altitude.

Reviews & Comments 2

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  • ACostley 8 years ago
    I made this recipe and my husband loves it but I think I left too many seeds in it. It is too hot for most people. Is there anything I can do to fix it at this point.?
    Was this review helpful? Yes Flag
    " It was excellent "
    stefanyj ate it and said...
    I just made this jelly. It is delicious. I didn't think the spice would be enough for my taste, but it was wonderful. I made no alterations. Thanx!
    Was this review helpful? Yes Flag

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