Pepper Jelly
Yield: 8 half-pint jars (plus a little leftover)
recipe source: Todd
*pectin--6 oz. package
*1 cup Jalapeño chopped
*2 cups green pepper chopped.......(could use one red for the holiday)
*seeds from 1 jalapeño pepper
*1 1/2 cup vinegar
*5 3/4 cup of sugar
1. Remove stems and veins and most of the seeds of peppers.
2. Mince the peppers (using a food process works well to get your desired size)
3. In a large stockpot mix the peppers, seeds, sugar and vinegar. Bring to a rolling boil and boil for three minutes
4. Remove from heat and cool for 5 minutes.
5. Add 6 oz of pectin (certo) and stir continuously for 2 minutes.
6. Allow mixture to cool for another 2 min and then stir again for 1 min.
7. Pour into jelly jars, seal.
NOTE: Certo Pectin is a liquid pectin! NOT Sure-jell!
NOTE: Cut up the peppers to your desired size for the pepper jelly--I do not like big chunks so I chopped mine pretty small in the food processor.
NOTE: When handling jalapeños..use gloves! And wash your hands thoroughly!
NOTE: Watch your boiling mixture carefully! You don't want it to boil over!! That's why using a stockpot is for the best.
NOTE: I did not have to hot water bathe these jars in order for them to seal. They sealed just by boiling the lids, then putting on the rings tight and flipping upside down (like I do for the salsa/spaghetti sauce)--it worked for me! But, do it at your own risk! The pepper jelly thickens up over the course of a couple days so the jar will be sealed by the next morning and you can flip it right side up again and not worry that the contents will be stuck to the top and the bottom be empty! (make sense?)
A great holiday gift and can include a note on how to eat this pepper jelly:
Pour over a cube of cream cheese and eat with crackers!
I used these labels for my jars! That website also links to another pepper jelly recipe to try out if you are interested.
Yield: 8 half-pint jars (plus a little leftover)
recipe source: Todd
*pectin--6 oz. package
*1 cup Jalapeño chopped
*2 cups green pepper chopped.......(could use one red for the holiday)
*seeds from 1 jalapeño pepper
*1 1/2 cup vinegar
*5 3/4 cup of sugar
1. Remove stems and veins and most of the seeds of peppers.
2. Mince the peppers (using a food process works well to get your desired size)
3. In a large stockpot mix the peppers, seeds, sugar and vinegar. Bring to a rolling boil and boil for three minutes
4. Remove from heat and cool for 5 minutes.
5. Add 6 oz of pectin (certo) and stir continuously for 2 minutes.
6. Allow mixture to cool for another 2 min and then stir again for 1 min.
7. Pour into jelly jars, seal.
NOTE: Certo Pectin is a liquid pectin! NOT Sure-jell!
NOTE: Cut up the peppers to your desired size for the pepper jelly--I do not like big chunks so I chopped mine pretty small in the food processor.
NOTE: When handling jalapeños..use gloves! And wash your hands thoroughly!
NOTE: Watch your boiling mixture carefully! You don't want it to boil over!! That's why using a stockpot is for the best.
NOTE: I did not have to hot water bathe these jars in order for them to seal. They sealed just by boiling the lids, then putting on the rings tight and flipping upside down (like I do for the salsa/spaghetti sauce)--it worked for me! But, do it at your own risk! The pepper jelly thickens up over the course of a couple days so the jar will be sealed by the next morning and you can flip it right side up again and not worry that the contents will be stuck to the top and the bottom be empty! (make sense?)
A great holiday gift and can include a note on how to eat this pepper jelly:
Pour over a cube of cream cheese and eat with crackers!
I used these labels for my jars! That website also links to another pepper jelly recipe to try out if you are interested.
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