Canning Recipes

Green Chili-Pepper Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 long green chili peppers - (abt 4")
1 medium green bell pepper
1 1/2 cups cider vinegar
5 cups sugar
1 teaspoon cayenne pepper
1/2 teaspoon green food coloring
3 ounces liquid pectin

Rinse, seed and chop the chili peppers and bell pepper. In an electric
blender, combine one-half cup of the vinegar, chili peppers and bell
pepper. Process until liquefied. Pour into a large heavy saucepan or

Use remaining cup of vinegar to rinse the blender; pour into kettle. Add
sugar and cayenne pepper. Cook, stirring constantly, over moderate heat,
to slowly bring mixture to boiling. Boil two minutes.

Remove from heat and skim off foam with a metal spoon. Add green food
coloring. Stir in pectin, mixing well.

Pour into hot sterilized half-pint jars. Seal immediately with two-part
lids. Process immediately in boiling water bath: five minutes at
elevations from sea level to 1,000 feet; 10 minutes at elevations of 1,001
to 6,000 feet; and 15 minutes above 6,000 feet.

This recipe yields five half-pints.

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