Ready in 45 minutes
Great on a cracker or bagel with cream cheese. Thoughtful homemade hostess gift at Christmas.
"I really enjoy the tart spicy taste of the red pepper jelly in combination with the cream cheese :)"
Place chopped peppers and vinegar in a blender and puree until smooth. Pour into a large saucepan. Add sugar and hot pepper sauce. Heat and stir until sugar dissolves and mixture starts to boil. Boil for 3 minutes; watching closely to ensure it doesn't boil over. Stir in pectin; return to a full rolling boil and boil hard for 1 minute. Remove from heat and skim off foam. Add food colouring and more hot pepper sauce if desired. Pour into hot sterilized half pint jars to within a 1/4" of top. Place sterilized metal seals on jars and screw on metal bands securely. For added assurance against spoilage, you may choose to process jars in a boiling water bath for 5 minutes. Makes 6-8 half pints.