Good Morning I would like to share one of my Hot Pepper Jelly Recipes with you.

I usually don't measure my peppers in cup since I use Scorpions or Habaneros.


                  Hot Pepper Jelly

2 scorpions or 3 habanero stems cut off. ( keep seeds in peppers )
1 1/2 cups white vinegar
6 cups sugar
1 box with 2 packs liquid pectin


In a food processor I put 1/2 vinegar and peppers blend. In a large pan place 1 cup vinegar with the blend of peppers and start to warm add the 6 cups sugar bring to boil then add the pectin and bring to full boil.

Have you jelly jars warm and clean lids and rims ready. Ladle hot jelly into jars place make sure the rim is clean and place your lids and rings. I use and old fashion canner method after my jars are ready I place them in a hot bath and boil 10 min then remove them with Canning Jar Handle. Dry the jars and wait for the pop. When the pop happens then you know your jars are sealed.