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Hot Chile Jelly
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Added 4 cups of sugar I had in a separate container and stirred continuously until the mixture came to a hard boil. Boiled the mix until it hit 220F on the candy thermometer and decanted it into sterile, hot, 1/2 pint jars. Ended up with about 4.5 jars of a bright red jelly. Sealed and BWBed them for 5 minutes. Opened one a little while ago and smeared some on a cracker. A mix of sweet and hot, just enough vinegar in it to bite a little and enough hot pepper heat to make it good. Think this one is a winner, gonna make some more.
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