Charlie's pepper jelly #2
Last updated 6/12/2012 1:12:49 AM. Recipe ID 40964. Report a problem with this recipe.
Title: Charlie's pepper jelly #2
Categories: Charles, Jams & jell
Yield: 1 Servings
2 Green bell peppers
2 Red bell peppers
2 Yellow bell peppers OR any
-combination of the above
4 Habanero or Scotch Bonnet
6 Jalapeno peppers
5 1/2 c Sugar
2 c WELCHES White Grape Juice
1 c HEINZ cider vinegar
1/4 c Fresh lemon juice
2 Pouches CERTO (DO NOT
Seed and devein peppers. Chop very finely, or grind with coarse plate
installed, or process in food processor. You want a very fine chop
but not pureed. Cook chopped peppers in the grape juice, bringing
first to boil and then simmer 10 minutes. Strain through a very fine
sieve or through several thicknesses of cheesecloth. Return 1 cup of
the cooked pulp to the pan. Return the strained juice to the pan. Add
the cider vinegar, and sugar. Bring to a hard boil. Add the lemon
juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute.
Remove from heat and skim. Pour into hot, sterilized jelly glasses;
seal, and place in a boiling water bath for 10 minutes. Remove; cover
with a towel until cooled.
Serving Ideas : Serve with cream cheese and crackers
NOTES : The grape juice can be substituted with apple, peach, or pear
juices prepared for jelly making. See your canning book. Recipe
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