|
|
 Pepper Jelly | Status Approved | | Name |  Pepper Jelly | | Category | Appetizers & Snacks, Condiments, American | | Serves/Yields | About 7 half pints | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | About 30 minutes | | Cook Time | About 10 minutes | | Introduction | | Here in Southern Calif the weather has warmed up a bit and with spring soon approaching my thoughs always turn to one of my favorite kitchen pastimes, making jam's and jellie's as well as other home canned treats. This pepper jelly is wonderful served with cream cheese and crackers or on sandwiches, with roasted meats or melted to use as a glaze.The type of peppers you use will vary the taste. I make a habanero jelly with orange bell peppers and habanero's that my heat loving friends go wild for. Red bell peppers make a nice flavorful jelly, add a few red jalapeno's for a hot jelly.
Guido is a big fan of my pepper jelly!
| | Ingredients | | Refer to getting started with canning in forums for jar sterilization and canning tips.
2 to 3 small very fresh bell_peppers , any color
2 to 3 hot peppers, such a jalapeno , optional
6 1/2 cups granulated_sugar
1 1/2 cups cider_vinegar
2- 3 oz pouches or 1 6 oz bottle Certo, liquid fruit pectin (do not subsitute powdered pectin, it won't work)
A few drops of red ,green or orange food color to brighten the color (optional)
| | Directions | | Step: 1 | Before starting, measure out sugar and vinegar into measure cups and bowls. Assemble utensils such as a canning funnel, tongs etc. Wash jars and lids in hot soapy water and rinse well, or run jars through the dishwasher, wash and boil rings and lids in a pot of boiling water. Keep rings and lids in the hot water and jars in dishwasher or hot water.
| | Step: 2 |  If using hot peppers, wear rubber gloves to seed and chop them. Wash, seed and cut up the bell peppers. | | Step: 3 |  Empty Certo into a bowl if using the pouches, to make it easier and faster to add at the proper time. | | Step: 4 |  Place the peppers in a blender or food processor and blend to puree, adding a little of the cider vinegar if needed.
You should have 1 cup of pureed peppers. | | Step: 5 |  Place the pepper puree in a large pot with the sugar and vinegar. Bring mixture to a boil over medium to high heat, stirring until sugar is dissolved. | | Step: 6 | Bring to a full rolling boil ( a boil that can't be stirred down)and add the Certo, mix well. Add food coloring if using it. Bring mixture back to a boil and boil hard for 1 minute.
Remove from heat and skim off any foam. Pour jelly into a large heat proof measuring cup or other similiar container and then pour into sterilized jars, leaving 1/2 inch headspace.Wipe rims if any jelly has spilled, and seal with rings and lids.I recommend processing the jelly in a water bath even though this has a high sugar and acid ratio. Place sealed jars in a water bath and cover with boiling water, bring to a boil and process for 20 minutes. Remove jars to a towel lined tray to cool.Listen for the pop that means the jars have sealed. Any that do not seal need to be refrigerated. |
Time submitted: Wednesday, January 19. 2005 at 08:34:22 Contributed By: Kate
Click +1 to recommend something to your friends and contacts when they search.
Rate It| Average score: 3.87 () votes: 16 |  |  |  |  | |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS