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Cranberry-Pepper Jelly (Hot) (14) This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.
by Iron Bloomers · published 2002-02-28
Open original recipe Jellies
In 4-quart kettle combine the 2 cups liquid and the sugar.
08 Bring to a full rolling boil over high heat, stirring constantly.
09 Stir in pectin and if using, add the whole hot peppers.
10 Return to a full rolling boil; boil 1 minute, stirring constantly.
11 Remove from heat and quickly skim off foam with a metal spoon.
12 Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
13 Wipe rims, adjust lids.
14 Process in boiling water bath for 5 minutes.
15 Cool on wire rack.
16 Jelly may require 2 to 3 days to set.