HOT PEPPER GLAZE IN A JAR!

Steps:

• 1. Select the Hot Peppers *I went to a farmer's market and purchased fresh crisp peppers that were locally grown! I stuck with mainly red and orange to obtain that beautiful color in the picture. No food coloring needed!
• 2. Throughly Wash the Peppers and WEAR GLOVES for the whole process!
• 3. Remove the Stems and Seeds. *I used my faucet to help me with this part. It's so much easier to have the water flush the seeds out once they are cut open.
• 4. Puree the peppers in a food processor or blender. Use the first cup of apple cider vinegar to assist with the blending.
• 5. Combine the Splenda and Sugar. *I cut back on the sugar because I try to limit the amount of sweetness I have in my life. If you prefer you can just use 4.5 cups of regular sugar or more according to taste.
• 6. Cook the pepper puree, rest of the apple cider vinegar, and sugar in a preserving pan or pot. Boil for 12 minutes and stir as needed to prevent the mixture from burning. *I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
• 7. Add the 3 packets of Liquid Pectin and boil for 1 minute. *Keep Pectin upright in the box or a glass until this step.
• 8. Skim the foam if you happen to have any. *Foam is harmless but best left outside of your canning jars.
• 9. Fill your Clean and Sterile jars with the pepper mixture. *Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
• 10. Process jars in a waterbath canner for about 15 minutes.
• 11. Remove from waterbath and let the jars cool in a dark cool spot away from drafts overnight! *You will hear the lovely popping noise as the jars seal. It's music to my ears!
• 12. Test the jars to make sure the seal has properly set. If so, you can store them for up to a year!