1. Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!). 2. Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved. 3. Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer). 4. Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops. 5. Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars. 6. Note:Special equipment: instant read or candy thermometer, canning tongs. ---------------------------------------------------------------------------
Nutrition
Ingredients
