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Friday, July 9, 2010

Green Pepper Jelly

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Green Pepper Jelly
5 lg. green bell peppers (about), seeded
2 jalapenos (seeded or not, considering how hot you like it)
1 t. crushed red pepper flakes (or more if you'd like it hotter)
5 1/2 C. sugar
1/3 c. lemon juice
1 pkg fruit pectin (I used the 3 oz. liquid pouch)
3/4 C. apple cider vinegar
green food coloring (if you prefer, you don't have to use it)

Finely chop peppers in food processor. Strain, pressing lightly. Measure 2 full cups & 1/4 c. pepper juice. Discard remaining juice. Combine the 2 cups of ground peppers, 1/4 c. pepper juice, sugar, & vinegar in 4 quart pan. Bring to a boil, stirring frequently. Remove from heat & let stand for 15 minutes. Reheat to boil, stirring constantly. Add lemon juice & return to boil for 1 minute, stirring. Add pectin & let boil for 3 minutes, skimming off the foam as it accumulates. Pour into sterilized pint or half pint jars & process in a boiling water bath for 10 minutes, making sure the water is 1/2 to 1 inch above the lids. Remove from water & let jars sit on the counter overnight. Check in the morning that they have each sealed (they usually seal within seconds of removing from the water).
Makes 6 half pints.


1 comment:

  1. So pretty. I love home-canned preserves. Thanks so much for linking with me today. I hope to see you again!


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