How to make pepper jelly
THINGS YOU WILL NEED
- 7 sweet green peppers
- 1 jalapeno pepper
- 1 1/2 cups cider vinegar, divided
- 1 1/2 cups apple juice
- 1 package pwdered pectin
- 1/2 teaspoon salt
- 5 cups sugar
- green food coloring
INSTRUCTIONS
- To Prepare Juice: Wash peppers, remove stems and seeds, Cut peppers into 1/2 inch pieces. Purée half the peppers and 3/4 cup vinegar in a food processor or blender.
- Purée remaining peppers and vinegar. Combine purée and apple juice in a large bowl. Cover and refrigerate overnight Strain puréed mixture though a damp jelly bag or several layers of cheesecloth.
- Measure 4 cups juice. Add additional apple juice to make 4 cups if neede
- To Make Jelly: Combine juice, powdered pectin and salt in a large sauce pot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Ladle hot jelly into hot jars, leaving 1/4 inch head space
- Return to a rolling boil. Boil hard 1 minute, stirring constantly, Remove from heat. Skim foam if necessary. Stir in a few drops of food colouring, if desired.
- Adjust two piece caps. Process 10 minutes in a boiling water canner.