Henrietta’s Pepper Jelly

Yields
2 pints

from The Moïse’s Cook Book of The Family Favorites (1977)

6 large bell peppers, seeded and chopped (red or green depending on desired color)

4 jalapenos or chilies, chopped (keep seeds for added heat)

1½ cup cider vinegar

1 teaspoon crushed red pepper flakes

6 cups sugar

Pinch of salt

1 package liquid pectin

Place chopped bell peppers and jalapeno peppers with vinegar in a blender or food processor and purée or liquefy. Pour into saucepan.
Add crushed hot pepper, sugar, and salt to pan. Bring to a boil. Add pectin and boil until mixture thickens when dropped from a spoon (about 20 minutes).
Pour into hot, sterile jars, leaving ¼ inch head space. Clean jar rims and secure tops and either process 10 minutes in water bath or serve within two weeks.
Serve with cream cheese or goat cheese and crackers.

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