kaneohegirlinaz
Wannabe TV Chef
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I made this recipe originally to sell at our Community's Craft & Bake Sale this past March.
It did very well, I sold out and have recently been commissioned to make another entire batch for a gal in our neighborhood.
Hot Pepper Jelly
Ingredients:
1 ½ C. Red Bell Pepper, seeded and finely chopped
1 C. Yellow Bell Pepper, seeded and finely chopped
1 ¼ C. Green Bell Pepper, seeded and finely chopped
¼ C. Jalapeño, seeded and finely chopped
1 C. Apple Cider Vinegar
1.75 oz. package powdered Pectin
5 C. Sugar
6 8oz. Canning Jars
Method:
Sterilize canning jars in boiling water.
Place Red Bell Pepper, Yellow Bell Pepper, Green Bell pepper, Jalapeño in a large saucepan over high heat.
Mix in the Apple Cider Vinegar Pectin.
Stir constantly, bring to a rolling boil.
Remove from heat.
Add the Sugar and place back on high heat.
Return to a rolling boil for one minute.
Remove from heat. Skim off any foam from top.
Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar.
**Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
Cover with lids and screw on screw bands tight.
Place jars into canner with hot water that is not boiling. Water should completely cover jars by 2 inches. Cook on high heat to reach a boil.
Process for 5 minutes (high altitude canning process may apply).
Remove from heat.
Remove jars carefully to cool on a rack or board for 12-24 hours.
When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*Cook's Note:
If you'd like a hotter Pepper Jelly, leave in the seeds and ribs from the Jalapeño, or even use a higher Scoville Scale rated Pepper.
In addition, I will usually prepare 2 extra 4oz. jars, just in case you have more jelly than jars.
Keep in mind, a recipe is simply someone else's idea, you take it and make it your own.
Serving Suggestion:
This Hot Pepper Jelly is lovely over a room temperature block of Cream Cheese, scooped on to Crackers or a slice of freshly baked Bread slices.
It did very well, I sold out and have recently been commissioned to make another entire batch for a gal in our neighborhood.
Hot Pepper Jelly
Ingredients:
1 ½ C. Red Bell Pepper, seeded and finely chopped
1 C. Yellow Bell Pepper, seeded and finely chopped
1 ¼ C. Green Bell Pepper, seeded and finely chopped
¼ C. Jalapeño, seeded and finely chopped
1 C. Apple Cider Vinegar
1.75 oz. package powdered Pectin
5 C. Sugar
6 8oz. Canning Jars
Method:
Sterilize canning jars in boiling water.
Place Red Bell Pepper, Yellow Bell Pepper, Green Bell pepper, Jalapeño in a large saucepan over high heat.
Mix in the Apple Cider Vinegar Pectin.
Stir constantly, bring to a rolling boil.
Remove from heat.
Add the Sugar and place back on high heat.
Return to a rolling boil for one minute.
Remove from heat. Skim off any foam from top.
Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar.
**Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
Cover with lids and screw on screw bands tight.
Place jars into canner with hot water that is not boiling. Water should completely cover jars by 2 inches. Cook on high heat to reach a boil.
Process for 5 minutes (high altitude canning process may apply).
Remove from heat.
Remove jars carefully to cool on a rack or board for 12-24 hours.
When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
*Cook's Note:
If you'd like a hotter Pepper Jelly, leave in the seeds and ribs from the Jalapeño, or even use a higher Scoville Scale rated Pepper.
In addition, I will usually prepare 2 extra 4oz. jars, just in case you have more jelly than jars.
Keep in mind, a recipe is simply someone else's idea, you take it and make it your own.
Serving Suggestion:
This Hot Pepper Jelly is lovely over a room temperature block of Cream Cheese, scooped on to Crackers or a slice of freshly baked Bread slices.