Wednesday, September 22, 2010

Hot and Sweet Pepper Jelly

Been watching my Chile Peppers grow all summer with plans to make hot pepper jelly yesterday I bought the other ingredients and this morning went out to the garden to pick my peppers only to discover there were only a few small ones left all of the large ones were gone, somehow I don't think that thief had four legs. What kind of an animal would eat Cayenne Peppers. Made the jelly with what I had but it sure won't be as hot as I wanted it to be.

Submitted By: ranger1

Prep Time: 30 Minutes
Cook Time: 15 Minutes

Ready In: 1 Hour 45 Minutes
Servings: 48
"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."
2 1/2 cups finely chopped red bell
1 1/4 cups finely chopped green bell

1/4 cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar
1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
ALL RIGHTS RESERVED © 2010 Printed from 9/22/2010