This is a great, versatile recipe that you can make as hot and sweet as you'd like. As long as you have between 1 1/2 and 2 cups of peppers, you'll have success. You can use any combination of peppers that you'd like. For this particular recipe I used 1 small green bell pepper, 1/2 red bell pepper, 2 small jalapenos, 4 habaneros and 1 7-pot chili pepper. I seeded and removed the ribs of all peppers. And please wear rubber gloves when dealing with hot peppers. Don't try to be a hero. You'll regret it. Trust me.
Two of my favorite ways to eat pepper jelly is in Baked Brie with a fresh baguette or simply drizzled over a block of cream cheese and served with crackers.
Hot Pepper Jelly
Makes approximately 6 1/2 half-pints
1 cup bell pepper, chopped small
1/2 - 1 cup hot peppers, minced
1 1/2 cup white vinegar
5 cups granulated sugar
3 oz liquid pectin
1. In a large pot, combine the peppers, vinegar and sugar. Dissolve the sugar and bring mixture to a full boil. Boil 5-6 minutes, stirring often.
2. Remove from heat, add pectin and combine. Transfer jelly to warm canning jars and process in a hot water bath for 10 minutes. Remove, wait for the 'ping' and cool.