Yield 6 250 ml jars
Ingredients
20 Match Box peppers, finely chopped **
1 3/4 cups cider vinegar
3 tablespoons no-sugar pectin
2 cups sugar ***
1 cup honey
Preparation
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine peppers and vinegar in a saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jelly into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and screw band on until fingertip-tight.
Process filled jars in a boiling water canner for 10 minutes (0 - 1000 ft). Remove jars and cool. Check seal after 24 hours and re-process or refrigerate any jars that didn't seal.
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*About 4 large peppers. Use whatever colour you like. I had some miniatures and used yellow, orange, red, and green. Seed and remove the webs.
**I used 5 peppers complete and seeded the rest. To my mind the result is medium hot. Your mileage will vary.
***I skimped on the sugar, probably a couple of tablespoons worth.
When cutting or seeding hot peppers prudent people wear rubber gloves to prevent hands from being burned and other post cutting trauma.
The Match Box peppers that I used were home grown and not likely available commercially. They rate 40k to 50k Scoville units so provide a reliable amount of heat as opposed to something like the Thai Reds which can vary from 50k to 100k.