Pomai’s Volcano Jelly
(Hawaiian Chili Pepper Jelly)
Adapted from “Paradise Preserves” by Yvonne Neely Armitage and Aunty Dolly
2 cups red bell peppers, cut-up into chunks
1/3 cup seeded red Hawaiian chili peppers
1-1/2 cups brown sugar
5 cups Hawaiian cane sugar
1-1/2 cups apple cider vinegar
6 ounces Certo (liquid fruit pectin, sold in boxes of 3-ounce packets)
Grind bell peppers together with chili peppers in a blender, using caution in handling chilis.
Combine sugar and vinegar in large pan and bring to full rolling boil. Remove from burner and let stand, uncovered, 20 minutes.
Add peppers to pan. Return pot to burner and bring to boil again. Continue to cook another 2 minutes, boiling rapidly.
Remove from burner, add pectin and stir for a full 5 minutes. Pour into hot, sterilized jars and seal. Makes enough to fill 6 to 7 8-ounce jars. Serve with butter on toast or English Muffins, or with cream cheese and crackers.
This is my own adaptation of a Hawaiian Chili Pepper Jelly recipe from the StarAdvertiser.com archives, as well as my late Aunty Dolly’s recipe, who used to sell her Hawaiian Chili Pepper Jelly at fairs in Kona, making enough mula to go gambling Vegas. Tee-hee! The ingredients, quantities and instructions are right inline with what Yvonne and my Aunty Dolly has written on their recipes, except I kicked up the amount of Hawaiian Chili Pepper just a tad from 1/4 cup to 1/3 cup. Also notice I use two different sugars. I actually never made this yet, so you’re welcome to be my “Guinea Pig” and let me know how it turns out!