The City Magazine Since 1975

Hot Pepper Jelly

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INGREDIENTS: 
  • 1 dried hot chile, split open with scissors, seeds and stem removed
  • 2 large red bell peppers (4 cups), chopped
  • 4 jalapeƱo peppers (1 cup, preferably red), chopped
  • 3/4 cup distilled white vinegar, divided
  • 2/3 cup sugar
  • 2 tsp. kosher salt
  • 1 box (1 3/4 oz.) fruit pectin