Red Pepper Jelly

With red peppers plentiful and inexpensive, now is the time to make that Red Pepper Jelly for those holiday appetizers and gifts. Served on crackers with Cream Cheese or as a garnish on those tiny quiche it is always a hit.

2 cups finely chopped red bell peppers

5 1/2 cups sugar

2/3 cup red wine vinegar

1/2 cup water

1/2 cup lemon juice

Tabasco Sauce* to taste (I use about 12-15 drops)

1 pouch liquid Certo

Cut open and take seeds out of 2-3 red bell peppers.

*You can also add one hot pepper for more heat.

Chop fine in food processor or blender.

Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat.

Heat and stir until it boils.

Remove from heat and let stand for 15 minutes.

Place pot back on heat and reheat to boiling.

Add lemon juice and liquid Certo and tabasco sauce stirring well.
Bring to a full rolling boil and boil 1 minute.

Cool 5 minutes, stirring occasionally.

Pour into clean, hot 1/2 pint canning jars.

Top with hot lids and screw bands.

This is a nice condiment to pork, chicken or turkey

and adds great flavour to a sandwich.

NOTE:

You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids they will stay sealed. Store in a cool, dark place for up to 2 years.