I gotta have that recipe for Hot Pepper Currant Jelly! I am up to my knees in hot peppers!
I didn’t invent one yet!
But here’s agood recipe for Hot Pepper Jelly:
Hot Pepper Jelly
2 red bell peppers
10 jalapeno (or other mildly hot peppers)
1 1/3 cups white vinegar
1 1/2 cups apple juice
1 cup powdered pectin
1/2 tsp. salt
5 cups sugar
Remove stems and seeds from peppers and cut into half inch opieces. Combine with vinegar in the blender and puree. Transfer to a 1 quart glass or plastic container (no metal!) add apple juice and stick in the fridge overnight to let the flavors blend.
The next day, make sure you are staring with four cups of puree/apple juice blend; if not, add a little more apple juice to make four cups.
Add the pectin and salt and bring to a boil over medium heat while stirring. Turn off the heat, add the sugar and return to a rolling boil and boil for 1 minute while continuing to stir.
Remove from heat and skim off foam. Ladel into four hot, sterlized, 8 oz. jars, seal and process according to jar manufacturer’s instructions.
As for me? I get the jars really hot (right out of the hot water bath), wipe the rims with a hot cloth after filling, seal them and stand them on their heads on a towel to make the seal; I haven’t killed anyone yet in MANY years of doing this...but everything must be really hot and really clean!
Turn the jars right side up in the morning and they should be sealed just fine.
But, if you feel better about processing in a hot water bath, please do so!