Here is the jelly recipe that I use for those yummy cheesy hot pepper jelly tarts. This jelly can be made any time of year and is a great hostess gift. Serve this jelly with brie or camembert cheese and crackers. It is also lovely on scones.
Hot Pepper Jelly
1-½ cups red (or green) peppers, seeded and chopped
¼ cup canned jalapeno peppers, drained and chopped
1-½ cups white vinegar
6-½ cups granulated sugar
6 oz. liquid pectin
Combine chopped peppers and vinegar in a blender and blend until smooth. Pour into large pot.
Add sugar. Heat on medium-high heat and stir until sugar dissolves. Bring to a boil and boil for 3 minutes.
Stir in pectin and return to a full rolling boil on high heat. Boil hard to 1 minute. Remove from heat. Skim off foam.
Pour into hot, sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.
Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’ Coming Publishing Limited.