Canning Recipes




Clear Hot Pepper Jelly With Powdered Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 cup ground bell pepper -- including juice
2 tablespoons coarsely-chopped jalapeƱo peppers -- ground
3/4 cup cider vinegar, 5% acidity
1/2 cup water
1 pinch salt
=== FOR THE JELLY ===
2 cups pepper liquid -- from above
2 tablespoons strained lemon juice
1 box powdered pectin
2 1/2 cups sugar
2 drops green food color - (to 3)

Wash and remove seeds from fresh peppers, or use frozen ones. Grind or
process with steel blade in food processor. Add vinegar, water, and salt
and boil about 5 minutes. Cool and strain, pressing out all the juice.
Measure liquid, adding water to make 2 cups total.

In a medium saucepan (about 4-quart size) add pepper juice, lemon juice,
powdered pectin, and food color. Mix well. Bring quickly to a hard boil,
stirring occasionally. At once add sugar, stirring well. Bring quickly
to a full rolling boil (that foams near the top and cannot be stirred
down). Boil one minute, stirring constantly. Remove from heat, skim off
foam with a metal spoon.

Pour at once into sterilized half-pint canning jars, leaving 1/8-inch
headspace. Wipe sealing edge clean with a damp cloth. Seal and process 5
minutes in boiling water. Remove jars; cool and store.

This recipe yields 2 to 3 half-pint jars.





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