3 c. diced tomatoes and their juice (even canned tomatoes, along with the liquid will work great)
2 c. sugar
2 small hot peppers, finely chopped
Boil for 12 minutes. Remove from heat and place in sterilized jars. When cooled, place in fridge.
Now how easy wasn't that easy!
This is served on the side and goes great with black eyed peas, pinto beans, cornbread waffles, and meats such as roast, pork chops and pork loin.
****I cook mine on a slow boil the 12 minutes the recipe calls for and simmer it on the lowest temp. possible for much longer. Be careful and do remember it will thicken as it cools. Check for thicknest by placing a wee bit on a saucer, let it stand for 5 minutes. This will ensure that you don't reduce it too much. Do this often as you are simmering. You want it to be jelly, not a butter, and you don't want it too awfully thick. When it is served, you should be able to drizzle it over your food, but still have the solid tomato chunks present.
I make this all year around, just 2 pints at a time. I use canned Delmonte Dice tomatoes along with the liquid in the can. Whatever size can of tomatoes you use, that is how much sugar you will add.
****Cook this jelly until it has really cooked down. I usually cook mine almost an hour! You really want it to reduce, but you have to keep in mind that it will thickens as it cools, so don't go overboard with the cooking. And heaven forbid, don't let it scortch!
One other thing, you don't have to have fresh hot peppers. When I cook it using the canned tomatoes, I just grab 3 small peppers from my jar of pepper sauce, dice them very finely, and plop them into the tomato mixture. The cooking will bring out lots of hotness from those tiny peppers, you will really be surprised!
Makes great Christmas gifts and what better than something from you kitchen that can be made so easily!