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Anne Byrn's Hot Pepper Jelly

Serves: Makes about 1 1/2 pints
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5 cups sugar
1 1/2 cups white vinegar
2 cups minced green or orange bell peppers, seeds and veins removed
1/2 cup minced serrano or jalapeño peppers, seeds and veins removed
1 (3-ounce) pouch liquid pectin


Sterilize five half-pint canning jars, lids, and rings by running them through the dishwasher or simmering in boiling water for 10 minutes. Let air dry.

In a large pot, combine the sugar and vinegar. Bring to a boil over medium-high heat. Continue to boil vigorously for 5 minutes. Add the sweet and hot peppers and continue to boil, stirring constantly, for 1 minute. Stir in the pectin and boil for 1 minute more.

Pour the hot jelly into the jars, leaving about 1/4-inch headspace. Clean the jar rims with a clean, wet dish towel. Place the lids on the jar. Press down on the lid while you place the ring on the jar and twist until nearly tight. You should hear the jars "ping," which means they have sealed. Twist the rings until they are tight. Turn the jars upside down to seal for 20 seconds. Then, turn upright to cool at room temperature. Use at once, or store in the refrigerator until ready to use or give to friends.

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