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Rhubarb Hot Pepper Jelly<\/p>\nRhubarb Hot Pepper Jelly<\/p>\n
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2 cups chopped rhubarb (about 3\u2013 5 medium-size stalks, cut into \u00bd-inch pieces)<\/p>\n
6 cups plus 2 T. sugar, divided<\/p>\n
1 cup seeded and chopped red bell pepper or banana pepper<\/p>\n
\u00bd cup seeded and chopped jalape\u00f1o, serrano, or Thai pepper<\/p>\n
\u00bd cup chopped red onion<\/p>\n
1\u00bd cups white vinegar<\/p>\n
2 (3-ounce) pouches liquid pectin<\/p>\n
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Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat. Reduce heat, and simmer, stirring occasionally, 30 minutes. Strain over a large bowl, reserving 1 cup rhubarb juice and discarding pulp. Return rhubarb juice to pot. Place peppers and onion in the bowl of a food processor with a metal blade; pulse until pepper mixture is finely chopped. Add pepper mixture, vinegar, and remaining 6 cups sugar to rhubarb juice in pot. Bring mixture to a full rolling boil, stirring constantly, 1 minute. Remove from heat, and stir in pectin, mixing well. Using basic canning procedures, pour jelly mixture into hot jars, adjust lids, and process in boiling water bath for 10 minutes. Cool 30 minutes; invert and twist jars to distribute solids.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb Hot Pepper Jelly 2 cups chopped rhubarb (about 3\u2013 5 medium-size stalks, cut into \u00bd-inch pieces) 6 cups plus 2 T. sugar, divided 1 cup seeded and chopped red bell pepper or banana pepper \u00bd cup seeded and chopped jalape\u00f1o, serrano, or Thai pepper \u00bd cup chopped red onion 1\u00bd cups white vinegar 2 (3-ounce) pouches liquid pectin Bring rhubarb, 2 T. sugar, and water to cover to a boil in a large pot over high heat….<\/p>\n