Hawaiian Hot Pepper Jelly

Mrs. Nan Wright
Mary Moore

  • 3/4 cup sweet bell pepper
  • 1/4 cup hot pepper
  • 6 1/2 cup sugar
  • 1 1/2 cup apple cider vinegar
  • 1 bottle Certo

Discard seeds from peppers; grind separately and retain juice. In measuring peppers, pack solidly in measuring cup and flood with juice.

Bring sugar, vinegar and peppers to hard rolling boil for 10 minutes; remove from heat. Add Certo. Stir; pour into clean sterile jars.

Makes 6 glasses.

NOTE: Oil hands or wear rubber gloves before handling peppers. This makes a marvelous accompaniment for meats and vegetables, or may be served with cheese and crackers.

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