*This recipe isn't hard. I just tell every little thing.) Recipes at the Top - Chit Chat at the bottom! Pepper Jelly (Surejell) (Printable View here) 14 various peppers, some sweet/some hot (50% hot peppers is good) 1 cup apple cider vinegar ½ teaspoon butter/margarine 1 box (regular-yellow box) Surejell (I only use that brand) 5 cups sugar, measured into a separate bowl Nitrile gloves for seeding/trimming the peppers. (Makes 6 pints of jam -I always use some 4 oz jars and 8 oz; washing up extras so I have enough just in case. Any partial jar at the end can be refrigerated for a "test taster") Instructions Wash jars, lids and rings with soapy/hot water. (New USDA guidelines say you don’t have to sterilize jars if you are processing for 10+ minutes.) I use the dishwasher. Once the dishwasher cycle is complete, I then start my recipe while the jars, etc. remain in the hot dishwasher until time to fill. ...
This is how I do it AT HOME MY WAY!