Ingredients
- 3/4 cup chopped green bell pepper
- 1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
- 1 1/2 cups apple cider vinegar
- 6 cups sugar
- 4 ounces pectin (recommended: Certo)
- 4 drops green food coloring
- Special Equipment: 6 (1/2-pint) canning jars with lids
Directions
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. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
* Sterilizing Jars
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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By frajolathecat2....
on January 24, 2012
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Just made this and spooned it warm over my bagel & cream cheese -- heavenly! Great basic pepper jelly recipe. However, I used half the sugar and the recipe still worked fine. I personally prefer this jelly syrupy so I can pour it over pancakes (try sausage studded corn cakes. If you've made this and it's still too runny for your taste, just take the jelly out of the jars (be sure not to reuse the lids and reduce the jelly to your desired consistency. Then pour into sterilized jars and place in your canner again for 15 minutes.
Spinoffs and remixes -- I've also done this recipe using 1 cup dark basalmic vinegar and 1/2 cup zinfandel wine (with raves from family I also recommend using white basalmic. If there's any left over jelly, use it to make jumble -- essentially a combination of other preserves that you've been canning.
By rshepherd04402
on December 18, 2011
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This was my first attempt at making Pepper Jelly. I love this recipe. It's very easy to make and has a great flavor. I used it for Christmas gifts. I have a couple of suggestions - the recipe doesn't specify whether or not you should use the whole Jalepeno or remove the seeds. I removed the membranes & seeds in one of the batches for friends who like it a little milder. In another batch, I added the whole pepper plus about 1/4 to 1/2 tsp of cayenne pepper to kick it up little. I also substituted red bell peppers for the green in another batch. It was delicious!
By nikkiep76
on December 13, 2011
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Very easy to make. Taste is good.
Mine gelled to much though.
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