Hot Pepper Jelly

Description:

This Southern recipe is very good served with country ham or with green beans or peas.

Ingredients:

1/2 c Red bell Peppers, seeded - and coarsely chopped

1/2 c Hot green chiles, seeded - and coarsely chopped

1 c Chopped onion

1 1/2 c Vinegar

5 c Sugar

2 Pouches liquid pectin

Per Serving (excluding unknown items): 3981 Calories; trace Fat (0.1% calories from fat); 2g Protein; 1034g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 2 1/2 Vegetable; 68 1/2 Other Carbohydrates.

Note: If you plan on using this recipe, please remember to Boiling Water Bath the jarred product.

Directions:

Place the chopped Peppers, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too.

Number Of Servings:Makes 10 Cups