Scotch Bonnet pepper jelly
2 red peppers
6 Scotch Bonnet peppers both washed etc, and seeded, then buzzed in the Cuisinart, added ¼ cup water, 1 cup white vinegar, 4 cups white
sugar that I stirred in 2 pouches Sure Jell, (Certo) but I don't like
Certo so I get my Sure Gell in N F, New York. (jelling agent)
Brought all to the boil in stainless steel saucepan, cooked steady
for about 4---5 minutes stirring all the time, till started to drop by
little dollops off spoon, removed from heat and poured into jars.
qahtan