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(1)

Hot Chile Jelly

Ingredients
  • Made a hot chile jelly tonight that turned out just right. Used
  • two cups of ground up sweet peppers (bells and others) and two cups
  • of hot chiles, several varieties including anchos, tabascos, Thai
  • Hots, etc. Add enough water to cover, bring to a rolling boil and
  • let boil for 15 minutes, stirring occasionally. Pour it through a
  • strainer and, if needed, add enough water to bring the liquid to
  • 1 1/2 cups. To that I added 1.5 cups of apple cider vinegar, added
  • one package of pectin, and one drop of red food coloring, brought
  • the mix to a boil and boiled for 1 minute. (All boils are hard
  • boils, can't be stirred down.)
Instructions

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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