YIELD
6 servingsPREP
15 minCOOK
10 minREADY
60 minIngredients
Directions
Wash and seed peppers; chop in food processor or grind in blender or meat grinder.
Add enough pepper pulp to the vinegar and lemon juice to make four cups.
Mix in a large kettle with sugar, salt, and chili powder.
Bring to a full rolling boil, stirring constantly.
Remove from heat and add liquid pectin.
Return to heat and boil hard for 1 minute; turn heat down to simmer.
Stir and skim off foam for 5 minutes more as mixture boils gently.
Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.
Comments
what do you eat this with or how to serve??
Serve it as you do all sweet spreads or add to cheese and cracker trays. Try different herb combinations and intensities to add variety to this adaptable jelly!