I like to serve Pepper Jelly over cream cheese on crackers. This recipe came from my sister Betsy’s friend, Kathy Jones

1 1/2 cups cider vinegar
1/2 cup serrano peppers, minced
1/2 cup red bell pepper, minced
4 1/2 Tbsp powdered fruit pectin, (1 box)
6 cups granulated sugar

1. You will need 8 hot and sterile half-pint canning jars with 2 piece lids. The band part of the lid can be reused, but the flat part of the lid should be new in order to properly seal. Rather than boiling, I find the easiest way to prepare the jars is to run them through the dishwasher with hot water and a heated dry cycle. When the cycle turns to “dry” I begin the actual cooking process. Have the lids ready by submerging them in a pot of simmering water, but do not boil. It is also helpful to have a clean canning funnel, a ladle, and tongs to remove the lids from their water.
2. In a very large pot or Dutch oven, combine the vinegar, peppers, and pectin.
3. Stirring constantly over high heat, bring the pepper mixture to a full rolling boil.
4. Quickly stir in the sugar and return the jelly to a rolling boil. Boil for 1 1/2 minutes, then remove from the heat.
5. Working as quickly as possible, ladle the jelly into hot jars to within 1/8″ of the top. Wipe the rim and threads of the jar clean with a damp cloth. Cover the jar with the hot lid and screw the band on tightly. As each jar is filled invert it onto the countertop.
6. Wait 10 minutes after all the jars are filled, then turn them upright. After 30 minutes check to see that each jar has sealed by depressing the center of the lid. If the lid pops back up, the jar has not sealed and should be refrigerated. Sealed jars may be stored in a pantry until opened, then refrigerated.
7. You probably will be left with a partially filled jar. Enjoy it first.

Servings: 128
Yield: about 8 half-pint jars