Acts 20:28 Take heed therefore unto yourselves, and to all the flock, over the which the Holy Ghost hath made you overseers, to feed the church of God, which he hath purchased with his own blood.

Okay, here we go.  Ready to use the pepper juice to make jelly.

You should have about 2 or 3 cups pepper juice from the peppers you chopped earlier to make relish with.

So you will need ……

2-3 cups pepper juice

2 tablespoons real butter {DO NOT USE MARGARINE OR A BUTTER SUBSTITUTE}

10-12 cups sugar {start with 10 cups and give it a taste.  If you want it a little sweeter add another 2 cups}

1 tablespoon lemon juice

1 box sure-jell pectin

Put pepper juice, sugar and lemon juice in a non-reactive pot and bring to a boil over high heat.  Reduce heat to medium and boil for about 30 minutes stirring frequently.

While your waiting for your jelly to get done prepare jars by placing them in a 225° oven for at least 15 minutes.

Prepare lids by placing them in a sauce pan, cover with water and bring to boil.  Reduce heat to simmer.

When jelly has heated for 30 minutes add pectin and stir.

Remove jars from oven {one at a time} and fill with jelly leaving 1″ head space. Clean rim of jar with a damp cloth.  Place on jar and band, finger tighten.

Wait for the pop, pop, pop to begin as your jars seal.

This jelly is really good poured over cream cheese and served as an appetizer.

Happy Canning,

Dana