Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
9 1/2 pints
ingredients
- 7 cups sugar
- 3 fluid ounces certo liquid pectin
- 3 red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed
- 6 ounces fresh raspberries, frozen without syrup is fine too
- 3 ghost bell peppers
- 5 habaneros
- 2 cups vinegar, 5 percent acidity (your choice or red wine-white vinegar)
- 1 cup pomergranate juice or 1 cup apple juice
directions
- Place all peppers in a food processor and pulse till fine chopped.
- Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
- Bring to a rolling boil for 5 minutes stirring constantly.
- Add pectin and bring back to a full rolling boil for 1 more minute.
- Ladle into hot sterile jars leaving 1/4 inch head space.
- Adjust caps onto jars that rims are wiped clean of jelly.
- Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey