This is a recipe that was handed down from Betty Charles and modified accordingly over the years. I have included the original recipe and then our modifications. We also make a peach Habanero version and offer both during holiday meals or special occasion along with a cheese ball or cream cheese. For even more flavor, my son started offering different versions of smoked cream cheese that is the perfect accompaniment to hot pepper jellyj
Ingredients:
Combine these in a food processor and mince accordingly
Ingredients:
2 C Green or Yellow Bell Peppers cut into pieces for the food processor
(We make a batch with all green and one with all red for Christmas colors)
1/4 C Jalapenos (Betty used from a jar, we use fresh and double the amount for more heat. Seeds & webbing removed)
Pepper mash from the food processor
5 3/4 C Sugar
1/2 C White Vinegar (we usually use 1 cup)
1 Bottle Certo (or 2 pkgs) This is just Sure Jell or any fruit pectin
Combine Pepper mash, sugar and vinegar in a sauce pan and boil for 5 min, then turn heat off and leave for 20 minutes.
Add fruit pectin and boil hard for 2 minutes.
Ladle into small canning jars (we use pint size) and can using typical water bath canning procedure.
