Instructions: Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.

Sterilize 8 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.

In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly.

Remove from heat and ladle into hot jars, leaving 1/8-inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal.

This recipe yields about 8 half-pint jars.

Variation: For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.

Yield: 8 half-pints

NOTES : Recipe originally from "Blue Ribbon Winners - Americas Best State Fair Recipes" compiled by Catherine Hanley (published by Smithmark Publishers, NY, NY, 1993)

This recipe is from Vandy Bradow and won a blue ribbon at the North Carolina State Fair.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.