Double Hot Pepper Jelly

Course : Jelly
Serves: 1
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1/4 cup finely minced red chili peppers
3/4 cup finely minced green jalapeno peppers
6 1/2 cups sugar
1 1/2 cups distilled white vinegar
2 packages liquid pectin (3 oz. each)

Preparation / Directions:

Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars. VARIATION: For a less assertive flavor, substitute sweet bell peppers for part of hot peppers. TIP: Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips.

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