Last week @thebighigg made pickled jalapenos, and I asked him if he made pepper jelly.

Here is how I make Hot Pepper Jelly!

First, sterilize the canning jars by heating water to a boil in a pot. I leave the jars to boil for about 8 minutes to 10 minutes while I prepare the peppers.

I can use bell peppers and jalapenos. You may use any color bell peppers and any type of pepper.

Place the cut-up bell peppers and the jalapenos in a saucepan over high heat.

Stir in the one cup of apple cider vinegar and 1 box (1.75 oz) of fruit pectin.

Bring the peppers to a rolling boil, stirring constantly.

Add the sugar. Bring it back to a rolling boil once again. stirring constantly. Boil for 2 minutes more.

Remove the jelly from the heat and skim any foam off the top.

Ladle the jelly into the sterile jars. Leave about 1/4 inch of the top. Cover with the flat lids and screw on the rings tightly.

Place the jars with jelly in pot with a rack.

Fill with hot water until the jars are completely covered.

Bring to a boil. Keep it boiling for 5 minutes to process completely.

When done, remove the jars from the water, and allow them to cool completely.

Hot pepper jelly makes a delicious spread for cheese and a great food gift!

😍#ilikeitalot!😍

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