Red Wine Hot Pepper Jelly

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READY IN: 35mins
YIELD: 2 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare canning equipment.
  • Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
  • Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
  • Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
  • Remove from heat.
  • Ladle hot into hot sterilized jars.
  • Wipe rims, add lids and rings; tighten until resistance is met.
  • Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
  • Remove without tilting to heatproof surface.
  • Cover loosely with a towel.
  • Allow to cool completely without disturbing.
  • Check seals, label and store in cool place away from light.
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