World's Hottest Free Recipes
2 lb Sweet red or green peppers
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.
1 large red pepper
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.
3 1/2C Sugars
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.
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