PEPPER JELLY
PEPPER JELLY
Ingredients
- 7 pc. sweet green bell peppers
- 1 pc. jalapeno pepper
- 1 1/2 cups vinegar, divided
- 1 1/2 cups apple juice
- 1 package powdered pectin
- 1/2 teaspoon salt
- 5 cups granulated sugar
- Green food coloring, optional
Instructions
- Wash peppers, remove stems and seeds, cut into 1/2 inch pieces (suggest wearing rubber gloves while handling jalapeno, juices can "seep" into skin and resist washing out right away)
- Puree half of peppers and 3/4 cup vinegar in blender or food processor, pour into large bowl. Puree remaining peppers and vinegar and add to other. Stir in apple juice. Cover and refrigerate overnight.
- Strain pureed mixture through damp jelly bag or several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice if needed to make 4 cups. Combine juice, pectin, and salt in large saucepan.
- Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to rolling boil and boil hard 1 minute, again stirring. Remove from heat, skimming foam if needed. Add a few drops of food coloring if desired.
- Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch head space. Wipe jar lids and adjust two piece lids. Process 5 minutes (or longer if altitude adjustment is needed) in boiling water canner.
- Yield: about 6 half pints.