by Lori Dunn
This Hot Pepper Jelly is sold at food shows around Texas, and it's the best-selling product of Don and Marsha Bales of San Antonio.
10-12 jars
SERVINGS
Ingredients
- 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 seeds)
- 10 fresh, medium jalapeño peppers, chopped into 1/8-inch cubes (optional seeds)
- 3 medium habaneros, chopped into 1/8-inch cubes (optional seeds)
- 2 medium Anaheim peppers, chopped into 1/8-inch cubes (optional seeds)
- 1 cup vinegar
- 1 cup water
- 1 box powdered pectin
- 5 cups sugarÂ
Directions
- 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.
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!”
Main Story:
Sell Homemade Jams and Jellies at Your Local Market
