Hot Pepper Jelly | KISWG Shorts | #hotpepper #jalapenojelly #canning

Facebook Page:   / keepitsimplewithgma   Instagram:   / keepitsimplewithgrandma   -- Recipe & Ingredients -- Jalapeno Jelly 2 red peppers, seeded, finely chopped (about 1-1/2 cups) 2 green peppers, seeded, finely chopped (about 1-1/2 cups) 10 large jalapeño peppers, seeded, finely chopped (about 1 cup) 1 cup apple cider vinegar 1 pkg sure jell ½ tsp butter 5 cups sugar Sterilize jars and lids, keep hot. Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in sure jell. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4-1/2 inch of tops. Wipe jar rims and threads. Cover with lids. Screw bands finger tight. Place jars on rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water back to a gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Unopened jars will last about 1 year, Opened jars will last a few weeks in the refrigerator. ***The correct portion of sugar, acid and pectin are necessary for a proper gel, **Tips to ensure your jelly gels properly: 1.Use the correct measurements and measuring containers 2. Watch the time closely, too little or too much can affect the outcome. 3. Do not make more than 1 batch at a time. 4. Do not move the jars for at least 12 hours after making. -- Links & Equipment -- Handy Dandy Chopper - https://amzn.to/4hmqbwO