I just made a batch of pepper jelly.
My peppers are kinda small so you may need to adjust accordingly.
15 Serrano
15 Jalapeno
10 Scotch Bonnet(mine weren't very hot)
3 orange bell
1 cup water
1 cup vinegar(I use apple cider vinegar)
5 cups sugar
1 packet of pectin
Finely dice the peppers and put in a good size stock pot with the water and vinegar. Whisk in the pectin and bring to a boil, add sugar and return to a boil. Cook for 5 minutes while stirring.
It made about 8 1/2 pint jars and I just processed them in a pot of boiling water for 15 minutes.
As stated my Scotch Bonnets were not very hot, but my Serranos had some goood heat.
