Hot Cherry Bomb and Pineapple Jelly

Couldn't find a recipe for hot pepper jelly that used Cherry Peppers but I thought it would be good. My Cherry Bombs are so big and sweet - how could I go wrong?

20 Cherry Bomb peppers
3 jalapeno peppers
3 serrano peppers
2 casabella peppers

2 cups pineapple juice
1 1/2 cups apple cider vinegar
5 cups sugar
1T salt
1.75 oz powdered fruit pectin

Wash, stem and seed all peppers. Leave some seeds and veins for hotness - to your liking.
Place peppers in food processor with vinegar and pulse till minced - approximately 10 pulses.
Transfer pepper mixture to sauce pan. Add sugar and salt. Bring to boil and cook, stirring constantly for 10 minutes. Remove from heat and add pectin. Return to boil, then reduce heat and cook 2 minutes tell mixture becomes syrupy.

Place in sanitized jars and process in hot water bath for 10 minutes.
Wait at least one week before using - favors will meld and jelly will set in that time.

My first blog?

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This is a photo of one of my handpainted parasols. If you would like to see more look for at Etsy.com