Hot Pepper Garlic JellyBy riffraff on Food.com
Yield: 6 1/2-7 half pints
1 cup hot peppers, chopped ( I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell peppers or 1 green bell peppers, chopped
1/4-1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1 packet liquid Certo ( or other liquid pectin)
Have your jar flats and jars hot and ready.
Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well. Bring to a boil, stirring often. Boil for 5- 6 minutes.
Remove from heat and add Certo and stir for at least 1 minute(Beth does for at least 3) Pour into 1/2 pint jars.
As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it). Can water bath for 15 minutes.
Leave them on the counter for a while to finish sealing. If you notice the peppers settling just give the jar a little shake every once in a while.