Lemon Drop Jelly

We love hot pepper jellies and jams. Here is one we make using Lemon Drop peppers which we grow ourselves. Makes about 7 (1-cup) jars

2-3 medium yellow bell peppers, seeded, finely chopped (about 1-1/2 cups)
6 to 12 Lemon Drop peppers, seeded finely chopped (about 1/4 cup) More or less will make is hotter or milder.
Zest from two lemons. A zest tool makes nice curls, but you can also grate the zest off the lemons 1-1/2 cups Lemon juice and white vinegar (juice of about two lemons, and top off with vinegar)
6-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin


BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers, zest and lemon/vinegar combination in 6- or 8-qt. saucepot. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)