This recipe is from the Ball Blue Book. Yield is about 6 half pints.7 sweet green peppers
1 jalapeno pepper (I used 2 and would use more next time)
1 1/2 C cider vinegar, divided
1 1/2 C apple juice
1 pkg. powdered pectin
1/2 t salt
5 C sugar
green food coloring (optional)
To Prepare Juice: Wash peppers; remove stems and seeds. Cut peppers into 1/2" pieces. Puree half the peppers and 3/4 C vinegar in a food processor or blender. Puree remaining peppers and vinegar. combine puree and apple juice in a large bowl. Cover and refrigerate overnight.
Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice to make 4 cups, if needed.
To Make Jelly: Combine juice, powdered pectin and salt in a large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4" head-space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Recipe Variation: Substitute sweet red, orange or yellow peppers and red, orange or yellow food coloring for sweet green peppers and green food coloring.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Wow, sounds like a lot of work! Hope it tastes great, looks like all the jars sealed too. I think I'd add at least 1 more jalepeno like you said. Thanks for the idea!
ReplyDeleteIt didn't seem like too much work since you do the first part chopping the peppers and letting them sit overnight. All the jars sealed shortly after being removed from the waterbath. It is delicious but easily could use more jalapeno! We had quite a bit of it with dinner tonight and it was a huge hit!
ReplyDeleteI have more pictures but got tired of fighting to get them to post right here.