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Nancy's Kitchen - Tried and Tested Recipes
Pepper Jelly













This is for Ann, who in the January 8, 2013 newsletter requested my recipe for Pepper Jelly. Ann, over the years, I have used different recipes (I also have one for Spicy Pepper Jelly that has onions in it), but for an easy recipe that you can use red or green peppers (or any color you desire) that jells each time –here the recipe that I use.

I gave jars or red pepper jelly and green pepper jelly for Christmas. I included in the bag a block of cream cheese and a sleeve of Ritz crackers. I also included the recipe for Pepper Jelly Layered Cheese Dip in case the person would like to try it. It is easy, but if I am not clear –or if you have questions, please don’t hesitate to ask.
AugustaPat

Pepper Jelly
Makes 6 (1/2 pint) jars

3/4 cup chopped green bell pepper

1/4 cup chopped fresh hot green pepper, such as Jalapeno or Serrano (I often use a combination of Banana peppers (that aren’t real hot) and Jalapeno peppers)

1 1/2 cups apple cider vinegar
6 cups sugar

4 ounces pectin (recommended: Certo) –this is a little more than one individual packet in the box.

4 drops food coloring (if desired), red, green, orange,–whatever color jelly you are making.

To can: You will need 6 (1/2-pint) canning jars with lids and a water-bath (I just use a large soup pot)

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Continue boiling for 8-10 minutes (If you boil it 10 minutes it won’t be too long, because you haven’t put in the pectin yet).

Remove from heat and add pectin and food coloring (if desired). Stir well and pour into sterilized and hot jars; Seal jars and seal*.

*Sterilizing jars and properly handling sterilized equipment will keep canned foods in good condition without fear of botulism. Sterilizing jars and lids is the first step of preserving foods. Follow USDA guidelines for proper sterilization and canning procedures.

**If you don’t want to can/preserve the jelly, you can keep it in air-tight jars in the refrigerator for a month. (Since you won't use that much in a month's time -unless you share it, it is best to can it so that you will have fresh jelly and have no chance of it going bad. Jelly from the store can stay opened in the refrigerator for 6-9 months -because it has been processed.).
AugustaPat

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