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Receta Hot Pepper Jelly

by Chef Smith

Ingredientes

7 green peppers 1 1/2 cups vinegar 2 pouches pectin

4 jalapeno peppers 5 cups sugar 1 1/2 cups apple juice

Direcciones

1. Wash and remove seeds from peppers. Puree peppers in blender. Remove foam from top. Mix with vinegar, juice and pectin. Add sugar & boil 1 minute.
2. Pour into sterilized canning jars, leaving 1/2 in. head space. Process in hot water bath canner for 10 minutes.

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