My mother has been busily making this pepper jelly for a couple of weeks. My uncle, the former ag teacher, can grow anything. And he does. In great quantities. So my aunt keeps sending hot peppers to my mother. This is my aunt's recipe. It was also contributed by a dear friend to a local senior citizen cookbook. I guess that means it's one of those pass down and around recipes. Those are the best kind.
If you really like it hot you can switch the amounts on the bell pepper and hot pepper, using 1/2 cup bell pepper and 1 1/3 cups hot pepper.
Both my mother and my aunt recommend using plastic gloves and goggles while you're cutting up the peppers. I wouldn't know. Hot peppers are not for me, though I do love the smell. LOL
Pepper Jelly
1 1/3 cups bell pepper
½ cup hot pepper
½ cup water
1 cup vinegar
6 ½ cups sugar
1 box (2 packages) Certo
Cut off the stems of the pepper. Using a food processor, grind bell pepper and hot pepper until it is fine. Bring first five ingredients to a boil. Pour in Certo; boil 2 minutes. Remove from heat. Let set 5 minutes. Skim off foam; pour into jars and seal as per normal canning methods.
