Fairmont Road Hot Pepper Jelly

This has been a family favourite. The sauce goes well with potatoes and pork and is spicy but sweet.

What you need:

• 10 x 500ml canning jars with lids, clean and sterilized

Ingredients:

• 5-6 large fleshy red bell peppers
• 50 red hot chilli peppers
• 3 cups of vinegar
• 12 cups of sugar
• 2 boxes (4 sachets) of liquid Certo

How To:

Remove stems, pulp and seeds from bell peppers.  Careful when handling hte peppers.  Either wear gloves or make sure not to touch your face and eyes for days ;-)
Puree all peppers in food processor.  Combine pepper mixture, vinegar and sugar in stock pot.  Bring to a rolling boil and simmer for 20min.  Add liquid Certo and boil on high for 1 minute longer.  Ladle hot mixture into sterilized, hot jars and close lids.  Vaccuum should build and all lids should "pop".