(makes 6 1/2 pint jars)
2 cups of cider vinegar
5 1/2 cups of sugar
6 hot peppers (your choice)
6 ounces of liquid pectin
Food coloring, if desired (green or red depending on the peppers)
Seed and chop hot peppers (use caution-wear gloves)
Put peppers in blender with 1/2 cup of vinegar, Chop fine.
Heat 1 1/2 cups vinegar,5 1/2 cups sugar, and finely chopped peppers until all of the sugar is dissolved. (Add food coloring, if desired)
Add 6 ounces of liquid pectin, when the mixture is boiling, boil for one minute.
Ladle into 1/2 pint jars (jars should be hot-either boil in water or run through rinse and dry in dishwasher).
Leave 1/2 inch space at the top of the jars.
Put the lid on the jars and wait for the lids to "pop". When jars "pop" they are sealed. Store in a cool dry place.
This year, I decided to try some different vinegars. I used Blood Orange Vinegar and Portuguese Hot Peppers. This combination is delicious.
I decided to make some other vinegars for jelly making.
Lemon Vinegar- 4 cups of white vinegar and the peel of 4 lemons plus the juice of 4 lemons
Lemon-Parsley Vinegar- 4 cups of white vinegar and the peel of 4 lemons plus the juice of 4 lemons and 1 cup finely chopped parsley.
Tarragon Garlic Vinegar-4 cups of white vinegar; 8 cloves of garlic, halved; 2 cups of tarragon leaves
Rosemary Garlic Balsamic Vinegar- 4 cups of Balsamic Vinegar; 8 cloves of garlic, halved; 2 cups of rosemary
Store in glass jars in a cool, dark place for two weeks. Use for salad dressings or for Hot Pepper Jelly!
