Hot Fruit Jelly // Our Georgia Suburban Homestead

 4 cups of fruit

1/4 cup hot pepper 1 packet of pectin 5 cups of sugar 1 tbsp lemon juice or 1/4 tsp citric acid Pulse peppers and fruit in a food processor until you have the correct measurement. Combine that with the pectin in a non-reactive kettle over a medium-high heat and stir until combined and slightly bubbling. Add the sugar and bring to a rolling boil. Set your timer to 2 minutes, stirring occasionally to keep from burning. Skim foam into a bowl (this is yummy on toast) Once timer goes off, turn heat off and skim all the foam you can. Ladle into sterilized jars, loosely attach lids and give it a boiling water bath for 15 minutes. Remove jars from the water and allow to cool on a towel on the counter. Sealed jars will keep for at least 2 years.

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