Mayhaw-Pepper Jelly

Gather

Ingredients

• 4 cups mayhaw juice
• 1 package powdered pectin
• 5-1/2 cups granulated sugar
• 1/4 cup fresh seeded chopped jalapeño peppers
• 1/4 cup fresh seeded chopped red hot peppers
• 1/2 cup vinegar

Preserve

Instructions

1. 01

   Wear gloves when handling hot peppers. Pre-sterilize canning jars and keep them hot.

2. 02

   To prepare mayhaw juice, gently cook washed mayhaws in the tested amount of water for 30 minutes, then strain through damp cheesecloth or a jelly bag.

3. 03

   Combine 4 cups mayhaw juice, powdered pectin, and 1/2 cup of the measured sugar. Bring to a boil, stirring constantly.

4. 04

   Mix in the rest of the sugar and heat the mixture to 200°F. Maintain that gentle boil for 15 minutes.

5. 05

   Remove any foam from the surface. Stir in the measured chopped peppers and vinegar, then continue simmering for another 20 minutes.

6. 06

   Fill hot jars, leaving 1/4 inch headspace. Wipe rims and apply lids and bands.

7. 07

   In a boiling-water canner, process hot half-pint or pint jars for 5 minutes (base time).
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