Hot Pepper Jelly
Here's a tasty way to preserve late-summer peppers from the garden.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mason jar
- Fine-mesh sieve
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Kitchen timer
Ingredients
- 1 cup seeded and finely chopped hot peppers (such as jalapeños, scotch bonnets, or habaneros)
- 6 cups cider vinegar
- 6 cups sugar
- 6 oz. liquid pectin
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