Red or green pepper jelly
Pepper Peppers Canning Greens
Last updated 6/12/2012 12:52:40 AM. Recipe ID 14398. Report a problem with this recipe.
Title: Red or green pepper jelly
Categories: Peppers, Jellies, Canning
Yield: 3 Pints
7 Sweet peppers (red or green)
1 1/2 c Distilled vinegar
1/2 c Apple juice
1 pk Powdered pectin
1/2 ts Salt
5 c Sugar
Wash peppers. Remove stems and seeds, cut into 1/2 inch pieces. Puree
half the peppers in half the vinegar in a blender. Puree other half.
Pour into large bowl and add apple juice. Cover and refrigerate
Strain pureed mixture through several thicknesses of damp cheesecloth.
Measure 4 cups of juice into a large saucepot. If necessary, add more
apple juice to make 4 cups. Stir salt and pectin into juice. Bring to
a rolling boil over high heat, stirring constantly. Add sugar and
return to a rolling boil. Boil hard for 1 minute, stirring
constantly. Remove from heat, skim foam if necessary. Add food
coloring (red or green). Pour into hot sterile jars, leaving 1/4 inch
headspace. Adjust caps. Process 5 minutes in boiling water bath.
Yield is 3 pints or 6 half pints.
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