Hot Pepper Jelly
4 Bell Peppers (Pritavit, Cajun Belle, King of the North, California Wonder or Socrates), cut into small but visible cubes (seeds or not, your choice) - nice mix of red, yellow, green.
10 fat Serrano Peppers, sliced 1/8" thick (include seeds)
10 medium Early Jalapeno Peppers, chopped into tiny cubes (ditto with the seeds)
3 medium Maya Red Habanero Peppers (or sub Hot Paper Lanterns) chopped into 1/8" cubes OR use Trinidad Perfume for an extra kick.
2 medium Anaheim Peppers, chopped into tiny cubes
1 fat, juicy Devils's Tongue Pepper (extremely hot) or 1 Lemon Drop (just plain hot) if you can stand the heat! Or a lovely Georgia Flame for the weaker of taste buds....chopped of course, in tiny cubes
1 cup of vinegar
1 cup of water
1 box of powdered pectin
5 cups of sugar (yes, I know, but it tempers the heat perfectly, plus balances the pectin just right)
In a large saucepan, combine all the chopped peppers with vinegar, water and pectin. Bring to boil, stirring constantly, then add the sugar and return to boil. Maintain a rolling boil for 5-6 minutes, stirring constantly to prevent sticking.
Remove from heat and stir until no more foam. Or skim - you choose.
Pour gently into clean, sterile jars. I always pre-heat the jars with boiling water, then dump out the hot water and fill with jelly - a really quick process. Wipe rims of jars with a clean wet cloth (this I zap in the microwave til just bearable to the touch). Seal each jar and process in a hot water bath.
Gives you a bunch of delicous Hot Pepper Jelly. Make cute labels for your jars and enjoy!!