Wednesday, October 7, 2009

Pepper Jelly Recipe

Pepper Jelly is particularly yummy over cream cheese served with crackers, as an appetizer.
You can also mix the cream cheese together with the pepper jelly for a dip.

(I doubled the recipe listed below and used 1/4 pint jars ... so, for example I used 2 sweet bell peppers, etc.,)

1 cup ground sweet bell pepper, approximately 1 large pepper, including juice
2 to 4 T (depending on how hot you want your jelly, I used 4) finely chopped jalapeno peppers (I used cayenne, jalapeno and sereno)
3/4 C cider vinegar
1/2 C water
1/8 t salt
2 T lemon juice
1 box standard powdered pectin (1 3/4 oz)
2 1/2 C sugar

Seed the sweet and hot peppers (chop, then measure) and then throw in a food processor until "ground", put peppers and the juice into a large pan. Add in and stir together: vinegar, water, salt, lemon juice and pectin. Set the heat on medium-high and bring to boiling. THEN add in the 2 1/2 C sugar. Bring again to a full rolling boil that cannot be stirred down; boil hard for 1 minute. Remove from heat, skim froth, stir. Ladle into sterilized (boil 20 minutes) hot (from being sterilized) 1/2 pint jars, leaving 1/4 inch of headroom. Thoroughly wipe sealing rim of jars with fresh paper towel, put on prepared disk lid, and screw the bad down firmly. Process in a covered pasteurizing water bath at 185 degrees for 10 minutes. Remove jars and set on a dry folded towel where they can cool upright and naturally.

Yum. Yum.

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