“Pepper Series #1,” Japanese woodblock, 10” x 8”

Houck, Lisa

Hot Pepper Jelly

1 cup chopped hot peppers (I use jalapenos)
1 cup chopped red and green peppers
1 1/2 cups cider vinegar
6 cups sugar
6 ounces liquid pectin
hot sauce to taste
Seed the peppers and chop all peppers very finely. You can use a
food processor on pulse, but be sure not to puree the peppers.
Put vinegar and all peppers in a non-reactive pan (clay, enamel,
glass or stainless steel) and bring to a low boil. Stir in sugar until
completely dissolved. Taste the jelly and if it is not spicy enough
you can add some hot sauce.
Remove from heat and let mixture sit for five minutes. Stir in pectin.
Put in hot sterilized jars. Fill to within ¼” of top of jar. Wipe rims
with a clean damp cloth. Top jars tightly. Let jars sit on towels until
jars seal.
This recipe makes 7-8 half-pints.. It can be doubled.
Use gloves when handling the hot peppers.
To sterilize jars:
Put eight 6-ounce jars in a boiling water bath along with lids. Boil
for 20 minutes. Remove one at a time with tongs and fill jars.