Posted by sherry on October 22, 2001 at 12:09:10:
In Reply to: HOT JALPENO JELLY posted by CHERYL on October 22, 2001 at 08:42:53:
Hot Pepper Jelly
2 cups hot peppers, chopped
3/4 cup vinegar
1 box, Certo pectin crystals
3-1/2 cups granulated. sugar
Place hot peppers and vinegar into bowl of food processor fitted
with steel blade. Process until peppers are chopped finely. Pour
into large stainless steel or enamel pan. Add Certo crystals and
mix well. Bring to a rolling boil over high heat. Add sugar and
return to a rolling boil. Boil for one minute stirring constantly.
Remove from heat and stir for 5 minutes. Skim if necessary. Pour
into hot sterilized jelly jars. Wipe jar rims and immediately apply
lids and screw bands. Process 10 minutes in BWB. Allow to cool in
a draft free location.
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Hot Pepper Jelly
Yields 6 cups
3/4 cup green bell pepper (about 2)
1/4 cup green hot peppers
1/2 cup cider vinegar
6 cups sugar
6 oz Certo
green food coloring
Remove seeds from bell peppers and put in blender. Blend to reduce
to 3/4 cup. Remove seeds from hot peppers (its best to use rubber
gloves when working with hot peppers) and add to blender. Place
peppers into pot with vinegar and sugar and bring to a boil, stirring
constantly. Add Certo and let boil an additional 1 minute, stirring
constantly. Add food coloring. Cool. Bottle.
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Hot Pepper Jam
2 cups hot chili peppers, finely chopped
1/2 cup bell pepper, seeded and finely chopped
1 1/2 cider vinegar
6 cups sugar
6 oz. pectin
Bring to a rolling boil the chilies, bell pepper, sugar and vinegar.
Add the pectin, stirring constantlly, and return to a rolling boil.
Stir and boil for 1 minute. Remove from head and let stand until
bubbling subsides. Skim off and discard any foam. Pour hot mixture
into sterilized jars, leaving 1/4 inch of room at the top. Place
sterilized lids on jars and screw bands on firmly. Let stand until
cool. Press lids with your finger; if lids stay down, jars are
sealed. Store in a cool, dark place. If lids pop back, jars are
not sealed. Refrigerate and use within one month of opening. Makes
6 or 7 1/2 pint jars.
**Use red jalapenos for pretty jelly.