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Don and Marsha Bales, San Antonio, travel all over Texas selling this Hot Pepper Jelly recipe at food shows.
Main Story:Sell Homemade Jams and Jellies at Your Local Market
This is Don and Marsha’s best-selling item, a result of their delicious Hot Pepper Jelly recipe, so what can be said except, “Try it!”
10 nice, plump serrano peppers, sliced 1⁄8-inch thick (include seeds) 3 bell peppers (one each of red, yellow and green) chopped into 1⁄8-inch cubes (optional to include seeds) 10 fresh, medium jalapeño peppers, chopped into 1⁄8-inch cubes (optional to include seeds) 3 medium habaneros, chopped into 1⁄8-inch cubes (optional to include seeds) 2 medium Anaheim peppers, chopped into 1⁄8-inch cubes (optional to include seeds) 1 cup vinegar 1 cup water 1 box powdered pectin 5 cups sugar
In large pan, combine all peppers with vinegar, water and pectin. Bring to boil, stirring constantly. Add sugar and return to boil. Maintain rolling boil for 5 minutes, stirring constantly.
Remove from heat and stir until foam is reabsorbed.
Pack into clean 8-ounce jars. Wipe rims of jars with clean, wet cloth. Seal. Process in hot water bath or pressure cooker according to manufacturer’s directions. Yields 10 to 12 jars.
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