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Pepper Jelly


pepper jelly

pepper jelly

2 lb Sweet red or green peppers
2 lg Hot red peppers
6 1/2 c Sugar
1 c Vinegar
1/2 c Water
6 oz Liquid fruit pectin
Red or green food coloring

Put sweet red or green peppers through food grinder, using coarse blade. Reserve juice. Drain pulp well. Strain juices through cheesecloth repeat with hot red peppers. In large saucepan, mix 1-1/2 cup sweet pepper juice and 1/4 cup hot pepper juice. Add sugar, vinegar and water. Bring to boil, add pectin. Boil vigorously 1 minute. Remove from heat, let stand 5 minutes. Add a few drops green or red food coloring, if desired. Skim
foam. Pour into hot, sterilized jelly jars or glasses seal. Makes 8- half pints.


pepper jelly

pepper jelly

1 large red pepper
1 large green pepper
1/4-cup hot jalapeno peppers -- rinsed, seeded, chop
6 1/2 cups sugar
1 1/2 cups vinegar
6 ounces liquid fruit pectin

Put red and green peppers through a food grinder using the medium blade; reserve juice. Combine juice, peppers, sugar and vinegar in a large saucepan; bring to a boil and remove from heat. Add liquid pectin, stirring until mixture thickens. Fill hot sterilized jars leaving 1/8-inch headspace. Wipe rims with a damp cloth and adjust lids. Process 5 minutes in a boiling water bath. Makes 6 cups.


pepper jelly

pepper jelly
Yield: 6 servings

3 1/2C Sugars
1 c Cider vinegar
3/4 c Sweet pepper slices
1/2 c Hot pepper slices
1 Packet (1/2 bottle) Certo -liquid pectin

Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or sheet. If not, cook it a bit more. Pour into jars and seal, or pour into freezer containers and freeze. Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a mandolin, for a marmalade effect. I like to use red and yellow peppers for color, or all green. Mixing red and green isn't as pretty as you might think it would be, as it makes the jelly browner. I have substituted home made pectin, which seems to work fine, if it is the same consistency as the Certo. It just tends to be pinker.
I make that by boiling apple skins and cores in as little water as possible, with a lid on, and then cooling it and pressing the juice out through a sieve and saving it in a bottle in the fridge till I have enough. How much is enough? About a cup of the home made pectin, as I recall. If the stuff doesn't jell right I save it in the fridge, then later add more
pectin and more sugar and cook it until it sheets right


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