Grandma’s Hot Red Pepper Jelly
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
1-1/8 cups chopped red bell pepper
1/2 cup cherry hots, chopped, stemmed and seeded)
1-1/4 cups apple cider vinegar
4 cups sugar
6 oz. liquid pectin
Blend cherry hots and bell peppers with 1-1/4 cups vinegar in a blender. Add 4 cups sugar and blend at high speed for 30 seconds.
Transfer to a medium sized sauce pan and bring to boil over medium-high heat, stirring occasionally. Remove from the stove and add the liquid pectin. Return to the stove and boil for 1 minute. Pour into hot, sterile glass jars and seal.
Serve on crackers with cream cheese as a party snack or try on bagels for breakfast.
Note: To make spicier, increase the ratio of cherry hots. For a very spicy jelly, add 1 red habanero.