Monday, August 24, 2009
Pepper Jelly for Roger
Hot Pepper Jelly Recipe This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave some crushed red pepper flakes floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green
6 1/2 pint jars
1 1/2 cups red sweet peppers or green sweet peppers, seeded,veins removed
1/4 cup jalapeno, seeded,veins removed
1 1/2 cups white vinegar
6 ounces liquid pectin
1 drop red food coloring or green food coloring (optional)
6 1/2 cups sugar
Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
Bring to a boil and boil 3 minutes.
Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
Add a drop or so of food coloring if desired.
Pour into hot sterilized half pint jats, Fill to 1/4" of top.