Hot Pepper Jelly

Let's Cook

1. Step 1.

   Combine in a large heavy saucepan: 1 pound red bell peppers, seeded and minced; 8 ounces jalapeño peppers, minced (seeded, if desired); 1 ½ cups white wine vinegar

2. Step 2.

   Stir and bring to a boil, reduce the heat to a simmer, then simmer until the peppers are thoroughly soft, 10 to 12 minutes. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.

3. Step 3.

   Measure the strained juice: You should have about 2 cups; add water if necessary. Return the juice to the saucepan and add: 2 ½ cups sugar

4. Step 4.

   Bring to a boil, stirring constantly. Add: 6 tablespoons liquid pectin

5. Step 5.

   Boil hard for 1 minute. Remove from the heat and skim off any foam. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into the jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.