Sweet peppers are so healthful and taste quite good in this hot bell pepper jelly that includes jalapeno peppers.
2 sweet red peppers, cored, seeded, and chopped (about 1-cup)
3 jalapeno peppers, cored, seeded and finely chopped
2 cups cider vinegar
6-1/2 cups sugar
2 3-ounce pouches liquid pectin
In a food processor or blender, process the peppers with 1 cup of the vinegar until finely minced. Caution: Don't touch your eyes until you have thoroughly washed your hands.
Transfer the mixture to a large stainless stell saucepan and add the sugar and remaining vinegar. Set over high heat and bring to a rolling boil. Then stir.
Remove the pan from the heat and skim the surface.
Stir in the pectin. Return the pan to the heat and bring toa boil for 1 minute. Remove the pan from heat and skim the surface again.
Pour the jelly into hot, sterilized 1/2 pint preserving jars. Wipe the jar rims and seal. Will keep six months.
Recipe makes 8 1/2-pint jars.
Variation: Easy Hot Pepper Jelly
6 green bell peppers
12 hot peppers
2 cups water
5-1/2 cups granulated sugar
1 cup white vinegar
1/3 cup lemon juice
1 (6 ounce) bottle Certo
Cut stems and chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash through strainer to obtain more juice, then strain juice through cheesecloth in order to have clear jelly. Add sugar and vinegar to juice. Rapidly bring to a boil and add lemon juice and Certo. Boil hard for 1 minute. Remove from heat and skim off foam. Pour into sterile jars and seal. Yields 8 half pints.
This is delicious served with cheese and crackers or spread on cream cheese.
3 jalapeno peppers (get rid of the seeds!)
4 medium bell peppers (get rid of the seeds!)
1 cup of vinegar
5 cups of sugar
3 oz. jar of pectin
Process the peppers and vinegar. Add the sugar and boil for 10 minutes. Remove from heat, add pectin and boil for 1 more minute. Fill jelly jars.
Red sweet peppers are actually green peppers left to ripen on the vine for a longer period of time. The sweetest peppers are red, yellow and orange, while green and purple peppers tend to have a more tart flavor. Peppers are full of vitamins C and A, as well as folate. They are also high in fiber. Peppers consist mostly of water so the added bonus is they are low in calories.
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