Post by Granny Smith on Mar 18, 2008 23:53:19 GMT -5
Pepper Jelly Recipes
contributed by gayla
Jalapeno Pepper Jelly
3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
Pepper Jelly
Wear plastic gloves when handling hot peppers.
Blend in blender:
1/2 cup vinegar
1 large green (or red) pepper
1/2 cup hot pepper or 3 dried hot peppers (take out seeds---leave them in if you want it hotter)
Boil:
1 cup of water
6 cups sugar
Add blended vinegar and pepper to water and sugar. Cook for 5 minutes. Skim off foam. Remove from heat and add 2-3 ounce pouches of Certo. Put into sterilized jars and seal. Process in a water-bath for 10 minutes.
Serve with cream cheese on crackers.
Makes 6 half-pint jars.
contributed by gayla
Jalapeno Pepper Jelly
3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
Pepper Jelly
Wear plastic gloves when handling hot peppers.
Blend in blender:
1/2 cup vinegar
1 large green (or red) pepper
1/2 cup hot pepper or 3 dried hot peppers (take out seeds---leave them in if you want it hotter)
Boil:
1 cup of water
6 cups sugar
Add blended vinegar and pepper to water and sugar. Cook for 5 minutes. Skim off foam. Remove from heat and add 2-3 ounce pouches of Certo. Put into sterilized jars and seal. Process in a water-bath for 10 minutes.
Serve with cream cheese on crackers.
Makes 6 half-pint jars.