[CH] KNOCK YOU FLAT ON YOUR BUTT" HOT PEPPER PRESERVES

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> KNOCK YOU FLAT ON YOUR BUTT" HOT PEPPER PRESERVES
>
> 5 Cups seeded and chopped Jalapeno Peppers
> 2 Cups seeded and chopped Habanero Peppers
> 1 Cup seeded and chopped any other variety Hot Peppers
> 2 Cups chopped onions
> 4 Cups Cider Vinegar
> 4 Cups Apple Juice
> 7 Cups Sugar
> 2 Packages Powdered Pectin
> 2 TBS Coarse Ground Black Pepper
> 3 TBS Yellow Mustard Seeds
> 4 TBS Red Pepper Flakes
> 4 TBS Green Tabasco Sauce
> Green food coloring
> 1 Stick butter cut into pieces
> 1 Cup Clear-Jel A
> 1-1/2 Cups very cold water
>
> Wearing disposable plastic gloves, seed Hot Peppers (DON’T TOUCH YOUR
> FACE). Put them into food processor and chop into small pieces. Put in
> large stockpot. Add chopped onions. Add vinegar, apple juice, food
> coloring and sugar and mix well with long wooden spoon. Add black
> pepper, mustard seeds, red pepper flakes, and Tabasco Sauce. Bring to a
> rolling boil, stirring occasionally. Add pectin and butter and stir
> well. Boil on high heat until mixture begins to thicken (about 40-50
> minutes). In a deep bowl, whisk Clear-Jel A into very cold water until
> well blended. Turn heat to low and slowly add to stockpot, stirring with
> each addition. Turn heat back on high and bring back to a boil. Mixture
> will be quite thick at this point.
> Meanwhile, sterilize mason jars and lids and bands according to
> manufacturer’s recommendations.
> Using a ladle fill jar with preserves leaving one-quarter inch at top
> (headroom). Wipe rims with clean wet cloth and place sterilized lid on
> each jar. Screw on sterilized band tightly.
> Process in boiling water bath for 15 minutes (timer begins after water
> comes to a rolling boil. Remove with jar tongs and place on kitchen
> counter covered with old terry cloth towels (I use two old bath towels)
> to cushion them. The best sound you will hear is "pling" "pling" "pling"
> which means the jars have sealed. Cool overnight. Check seals. Wash jars
> in cool water. Dry and label them.
> Makes 20 pints or 10 quarts.
> Suggest these be labeled "WARNING: EAT AT YOUR OWN RISK". This preserve
> is VERY HOT and definitely is NOT for the faint-hearted!! The name says
> it all.and I am not kidding!
>

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