In our last batch of CSA veggies, we got some hot peppers.
I didn't know what to do with them until a friend on Facebook recommended hot pepper jelly. Perfect!
This will be so tasty on crackers with cream cheese or on toasted baguette with brie.
Here is my recipe:
1 cup chopped jalapenos peppers
2 cups chopped red bell peppers
5 lbs sugar
3 cups apple cider vinegar
2 tablespoons lemon juice
2 packages Ball Fruit Jell Liquid Pectin
Disolve sugar in the vinegar and lemon juice. Add the peppers and let boil for 2 mintues. Add liquid pectin and let rest for 10 minutes. Fill the jelly jars and let them seal.