Friday, September 11, 2009

Hot Pepper Jelly

By Dad

Hot pepper jelly is fun to make, tastes great and is a cool homemade gift to give for the holidays, as it is a festive red and green. It is more convenient to make than some fruit jellies as peppers are in season for much longer, so you can make it at your leisure. This jelly is really fast so you can slip it in when canning other stuff like tomatoes. Might as well since the kitchen is hot and all the canning stuff is out. You will need finely chopped green and red bell peppers, a finely chopped jalapeno (recipe with exact amounts to follow).
The chopped peppers are boiled with vinegar, sugar and pectin. If you are new to making jelly, the pectin (Sure-Jell is shown here) makes the end product jelly like instead of liquid, it is available in any grocery store. Be ready by having the jars and lids clean and in hot (not boiling water). I don't worry about sterilizing the jars and lids before hand as the are processed after being filled. Fill the jars to 1/4" from the rim, wipe off the jar rim, set the flat lid on the jar and put the ring on finger tight.

The jars in this picture are processes for 10 minute in a steam canner. Remove from the canner and set on the counter. One of the best parts is listening for the lids to "pop" as they seal. It may take up to a week to set. Store in a cool, dark place and wait for the holiday season. It is especially good with goat cream cheese on crackers.

Hot Pepper Jelly
2 1/2 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1/4 cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 package powdered pectin (1.75 oz.)
5 cups white sugar
Ready the jars, wash them and get them really hot. Heat water in canner.
Put peppers in large sauce pan over high heat. Mix in vinegar and pectin. Stirring constantly, bring to a full rolling boil. Quickly stir in sugar. Return to full rolling boil and boil exactly one minute, keep stirring constantly.
Quickly ladle into jars, leaving 1/4 inch heat room. Wipe off rim. Cover with lids and screw on bands.
Can according to your canners directions.

1 comment:

Sandra said...

This sounds like something my husband and oldest son would LOVE. I'm going to have to try that.