[gardeners] pepper jelly
flylo@txcyber.com (gardeners@globalgarden.com)
Sat, 7 Jul 2001 08:55:16 -0500
This is a Ball Blue Book (canning book) recipe for pepper jelly.
Friends make it with jalapenos or habaneros and it's sensational.
I've never gotten enough harvest at one time to try it, but you
certainly should if you have a big crop!
Green Pepper Jelly
6 large green peppers, cut into pieces (equivalent hot peppers,
about 6 jalapenos to equate each bell you're substituting for) Or
you could blend pepper types but the taste will be different each
time if you're not consistent.
1 1/2 cups cider vinegar (4% - 6% acid, canning vinegar)
6 cups sugar
1/2 tsp salt
1 tsp crushed red pepper (obviously, you can leave this out if you're
already using hot peppers)
1 bottle liquid pectin
green food coloring (again, by choice)
Put half the peppers and half vinegar in a blender and set to Liquefy
until all is gel consistency. Pour into a saucepan. Repeat with the
rest of the pappers and vinegar. Add the remaining ingredients
except pectin. Bring to a boil and add pectin. Boil until it thickens
when dropped from a spoon, about 20 minutes. Add the green food
coloring if desired. Pour into sterilized hot jars and seal.
Yield: about 4 half-pint jars.
These make great gifts!
Note, you can use plain white vinegar, but make sure it's canning
strength. And always use canning salt or kosher salt, don't use
table salt.
Martha, (Texas)
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