Cookbook > Condiments |
8 c prepared green (or red) peppers, about 7 medium
5-10 jalapeno pepper (depending on level of spiciness desired)
1 1/2 c white vinegar
1 1/2 c apple juice
1 pkg (49 g) Bernardin Fruit Pectin syrup
1/2 tsp salt
5 c granulated sugar
green or red food coloring, (optional)
Remove stems and seeds from green peppers. Remove stems but keep seeds from jalapeno peppers (this will also add to the spiciness of the jelly). Measure 8 cups. Puree half the peppers with half the vinegar in a blender or food processor. Puree remaining peppers and vinegar.
Combine purees and apple juice in a large bowl. Cover and refrigerate overnight.
Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 c juice. Add additional apple juice to make 4 cups, if needed.
Fill boiling water canner with water. Place 6 clean half-pint mason jars in canner. Cover, bring water to boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft.
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Combine juice, fruit pectin and salt in a large, deep stainless steel or enamel saucepan. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved.
Return to a full rolling boil. Boil hard for 6 minutes, stirring constantly.
Remove from heat; skim foam using a metal spoon. Add a few drops of green food coloring, if desired.
Quickly pour jelly into hot sterilized jars filling each to within 1/4 inch of top rim (head space). Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner.
Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
Makes 6 half-pint (250 ml) jars.
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