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Hi I'm Bill from beatiful Nova Scotia.Grew lots of pepper joes peppers; both in the garden and in 28l containers which now occupy an entire room upstairs.Juat picked the last of the hot lemon and made our favorite jelly.The "lady, who is NOT a chilihead; loves the stuff. Its gets eaten with almost everything. Last nite I had it on chocolate frozen yougourt.
Thought I would pass it along but be careful.
Its addicting.
Hot Lemon Pepper Jelly.
5 hot lemon peppers.
5 cups of sugar. ouch!
1 1/2 cups of apple cider vinegar.
1 Box of liquid Certo. (2 pouches)
Procedure
Blend vinegar and peppers together until desired chunkeyness is achieved.You can leave seeds in to add that extra delight of crunching one at the next spoonfull.
In LARGE pot boil vinegar pepper mix with the sugar.Be extremely careful as the mixture can overflow the pot and at best cause a big mess or it could cause a fire.Viglance is the key word here.
Boil for 5 min than remove from heat and stir in liquid pecto (2 pouches) Mix well and return to boil for 5 more minutes.
Pour into previously steralized jam jars to within 1 inch of top.
Finger tighten and set upright.
When cool lightly tap lids. Any that bend inward have not sealed properly.
These are eaten first.These have kept for a couple of weeks in the frig once opened.
I made some golden hab jelly.
Now that was HOT.
There you go.2 recipes for the price of nothing.
Life just can't get any better than that.
May your platters allways be warm.