Hot Pepper Jelly

At this time of year, I have more peppers than I know what to do with! Well, I learned about hot pepper jelly a few years back & thought I'd try my hand at it. It's super easy & only takes a big pot of water to can! Every recipe I read goes exactly the same, so I can even recite it by memory now.

*This will fill about 6 half pint (8 oz.) jars*



12 oz Hot peppers (sweet bells take a different recipe; don't use them here)
2 c cider vinegar
6 c sugar
2 pkts liquid pectin (do not sub dry pectin; I don't know why)

1. Wash & drain peppers.
2. Puree peppers with enough vinegar to make it pretty smooth.
3. Put sugar into the pot & add pepper puree and any remaining vinegar.
4. Bring to a boil, stirring constantly.
5. Boil 10 minutes, stirring constantly.
6. Add pectin packets.
7. Return to a rolling boil & boil 1 minute.
8. Remove from heat, skim foam, and ladle into jars leaving 1/4 inch headspace.

TO CAN:

1. Wash jars & caps.
2. Pour boiling water in jars & keep hot until ready to use (this prevents them from breaking in the canner).
3. Fill a great big pot about half full of water & bring to a boil.
4. Place a rag or cooling rack in the bottom of the pot to keep the jars from coming in direct contact with the bottom.
5. Carefully add jars to pot.
6. Cover jars with boiling water so that water is about 1 to 2 inches above the lids.
7. Put lid on pot & boil 10 minutes.
8. Remove lid & let sit 5 minutes.
9. Remove jars from canner, place on a towel, & cover with a dish rag to prevent drafts.
10. Let cool 24 hours, then check to make sure the center of the lids does not flex.