|Green Pepper Jelly|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
7 sweet green peppers
1 jalapeño pepper
1 1/2 cups vinegar, 5% acidity -- divided
1 1/2 cups apple juice
1 package Ball 100% Natural Fruit Jell Pectin
1/2 teaspoon salt
5 cups sugar
Green food coloring -- (optional)
Wash peppers; remove stems and seeds; cut into 1/2-inch pieces. Purée
half of peppers and 3/4 cup vinegar in blender or food processor. Purée
remaining peppers and vinegar. Combine purées in a large bowl; stir in
apple juice. Cover and refrigerate overnight.
Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions. Jars should be covered with water and boiled
10 minutes to sterilize.
Strain puréed mixture through a damp jelly bag or several layers of
cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if
needed. Combine juice, pectin and salt in a large saucepot. Bring to a
boil over high heat, stirring constantly. Add sugar, stirring until
dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring
constantly. Remove from heat. Skim foam if necessary. Add a few drops
of green food coloring if desired.
Carefully ladle hot jelly into hot, sterilized jars, leaving 1/4-inch
headspace. Wipe jar rim clean. Place lid on jar with sealing compound
next to glass. Screw band down evenly and firmly just until a point of
resistance is met -- fingertip tight.
Process 5 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
This recipe yields about 6 half-pints.
Caution: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.
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