Easy to make sweet red pepper jelly that is great with crackers and cream cheese. Simple canning with instructions for how to process in hot water bath.
Prep Time: 20minutes
Cook Time: 30minutes
Total Time: 20minutes
Servings: 4250ml jars
3orange peppers, cored and seeded
5-6habanero peppers, cored and seeded
2/3cupwhite or cider vinegar
1/2tspbutter or margarine
Place all the peppers in a food processor and pulse until chopped finely.
Transfer the chopped peppers to a large pot with the remaining ingredients.
Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
Skim any foam which accumulates at the top and remove from stove element.
While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
Screw on lids and process in a boiling water bath for 10 minutes.
If using the FreshTECH, use the instructions here in place of steps 2-4. Sprinkle pectin evenly bottom of the pot fitted with the stirrer. Add peppers, vinegar and butter on top of the pectin. Press the Jelly button and press the - (minus) button, until the time reads 23 minutes. Press enter to start the machine. Wait 4 minutes for the machine to beep. Add the sugar and cover with the lid.