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Thai Pepper Jelly


  • 14-16 fresh Thai chiles, preferably orange to red (not green)
  • 2 C yellow or orange sweet bell peppers
  • 1 1/2 C Apple cider vinegar
  • 6 1/2 cups sugar
  • 3 ounces liquid pectin (if you get the Certo brand, this is one pouch)

Seed Thai chiles and slice thinly into rings, mince bell peppers fine. Put in a pot with sugar, and vinegar until the mixture boils, boil for two minutes. Turn off heat (or remove fron heat) for five minutes. Add the pectin and cook until mixture boils, this time for one minute. Be careful not to overcook once the pectin in added or the jelly will crystallize. Pour jelly into hot, sterilized jars. Seal. Cool jars on a rack. About 5-7 8 oz jars. Try to get the straight sided Ball jars for this jelly. This recipe makes about 10 4 oz jars. Red jelly: 1 cup chopped red fresnos, 1 cup red bells, use red wine vinegar. Some recipes call for food coloring. You can use any red hot pepper for the jelly. Red serranos are really good.

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