Sweet, tangy and mildly hot, this jelly is delicious with cold meats or spread on crisp brown toast. For an easy hors d’oeuvre, spread toasted bagel rings or mini melba toasts with good cream cheese, and top with a tiny spoonful of pepper jelly.

  • 1 1/2 cups apple cider vinegar
  • 1/4 cup lemon juice
  • 6 cups unpeeled chopped peachesĀ (about 10 to 12)
  • 1 large, sweet red pepper
  • 1/4 lb. hot red, yellow or green peppers
  • 1/4 tsp. tabasco sauce
  • 1 tsp. butter
  • 6 cups granulated sugar
  • 1 bottle (170 mL) liquid pectin

Place vinegar and lemon juice in preserving kettle or large saucepan. Add peaches and crush with potato masher. Bring to a boil, stirring constantly. Reduce heat to medium and simmer for 10 minutes, stirring often.

Pour into a jelly bag that has been rung out in cold water and suspend over large bowl until all the juice drips through. This will take several hours.

When juice is ready, remove seeds and white ribs from peppers and chop finely. Measure three cups peach/vinegar liquid into preserving kettle (if there is not quite enough add sufficient water to reach correct measure).

Add peppers, tabasco sauce and butter. Bring to a boil, then simmer gently for five minutes. Stir in sugar; bring to a full rolling boil, stirring constantly. Boil hard for one minute, stirring constantly.

Remove from heat and immediately stir in pectin. Stir for three minutes and skim off any foam with metal spoon.

Pour immediately into hot sterilized jars, leaving 1/4-inch headspace. Seal with thin layer of paraffin wax. Cover with sterilized lids and let stand undisturbed until set.

Makes about eight one-cup jars.

(*Hot peppers can burn your skin, when handling. Be sure to protect your hands with rubber gloves and do not touch your face or eyes. If you don’t have a jelly bag, use a large square of cheesecloth several layers thick. Wring out in cold water and drape in colander set over bowl. Pour in juice, tie securely and hang in convenient place with bowl beneath.)

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