Friday, December 11, 2009
• 1 cup chopped red bell pepper
• 1/2 cup chopped jalapeno pepper
• 5 cups white sugar
• 1 1/2 cups apple cider vinegar
• 1 (6 fluid ounce) container liquid pectin
1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
I can't say anything more how good this recipe is This recipe makes 4 12 oz jars or 6 8 oz. I used 2 medium red peppers and 5-6 med-large jalapenos. I washed the jars and lids in hot soapy water and put the jars in a very large pot and covered with water. I put it on high heat until the water simmered, and turned the flame down to keep it at a simmer. Then I started cooking the jelly. When it was almost ready, I use a pair of large tongs to take out the jars and poured in the jelly, leaving 1/4 inch space on top. I then plopped on the lid and screwed the screw top on and stood it back in the pot and boiled for 5 minutes and removed.
Then do the flip trick -- flipping four times, once a half hour, to ensure evenly mix the peppers.