Hot Pepper Jelly
From the kitchen of Karen & Penny.
This is a nice sweet hot jelly that is very good with cream cheese on crackers or anything else you would like to put it on!
- 2 lbs. hot cherry peppers
- 10 cups sugar
- 2 cups cider vinegar
- 2 pouches certo
Please wear gloves when handling cherry peppers. Cut stems out of peppers, leaving as many seeds as you can. cut into quarters and drop in blender with some of the vinegar. Blend up really well. You will need to do this in at least 2 batches not to overload blender.
In a large stainless steel kettle, add sugar and the vinegar, pepper mixture; cook and stir to a full rolling boil, one that cannot be stirred down. Be careful it doesn’t boil over.
Remove from heat and add the 2 pouches of certo; skim off foam being careful not to skim too many seeds.
Put into clean jars and seal.