Danielle's Hot Pepper Jelly

Author: Danielle Larimer

Ingredients

• $1\frac{1}{2}$ cups white vinegar
• $1$ medium sweet red pepper, cut into wedges
• $\frac{2}{3}$ cup chopped habanero pepper
• $6$ cups sugar divided
• $2$ ($3$ ounces) pouches liquid fruit pectin
• $1$ teaspoon red food coloring
• Cream cheese and crackers
• Rubber gloves (for touching peppers)

Instructions

• Place vinegar and peppers in a blender; cover and puree.
• Add $2$ cups sugar; blend well.
• Pour into saucepan.
• Stir in remaining sugar.
• Bring to a boil.
• Strain mixture and return to pan.
• Stir in pectin and food coloring.
• Return to a rolling boil over high heat.
• Boil $2$ minutes, stirring constantly.
• Remove from heat.
• Skim off foam.
• Pour hot liquid into hot jars, leaving $\frac{1}{2}$ inch head space.
• Adjust caps.
• Process for $5$ minutes in a boiling water bath.
• Serve with cream cheese and crackers.