Being a little adventurous over the holidays, I tried to make something I haven't made before. My Uncle Tim makes several jams throughout the year; strawberry and a peach/plum. He inspired me to make some myself. I wanted to try a jalapeno jam, but wasn't really digging the recipes I'd found. I've had several versions of the jelly poured over cream cheese and eaten with crackers. Very tasty. As my Aunt Carol and I were looking through her recipes, we came across one from Tim's mom called hot pepper jelly. That's exactly what I was looking for.
I ran into a few issues during the cooking process, but I didn't realize it until the next day. I removed one from the fridge and the jam was still too runny and had a very strong acidic taste. The next day I went at it again, added more sugar, boiled the jam longer to remove the vinegar taste and added another box of Sure-jell. I re-poured the mixture into the mason jars, placed them back in the fridge and the next day they were perfect! I've adjusted the recipe so you won't have to go through it twice. I'm pretty sure I didn't boil the ingredients long enough the first time, but I like the way this turned out so I'll stick with it.
Hot Pepper Jelly
Adjusted family recipe
1 1/2 cup chopped hot peppers, seeds in
1 1/2 cup chopped bell pepper, seeds out
3 cups apple cider vinegar
1/4 cup hot peppers, finely minced
14 1/2 cups sugar
3 boxes Sure-jell
green food coloring
Place vinegar and 1 1/2 cup each of chopped hot peppers and bell peppers and in a blender and chop fine approx. five minutes. Pour into saucepan with remaining 1/4 cup minced hot peppers, bring to a rolling boil. Stir in sugar until dissolved. Cook for 5-7 minutes, tasting for sweetness and the acidity mostly removed (from the vinegar). Remove from heat. Wait five minutes, add Sure-jell and about 7 drops of food coloring, depending on how green you want it; stir well. Pour into hot sterilized jars and seal.
Fills a total of 13 mini mason jars.