This is one of my favourite recipes to use my pepper harvest. It is a delicious treat and friends and family are always delighted to receive a jar as a gift.
This year I added a few Sugar Rush Peach Peppers to the recipe to give it an extra kick. It added a slight "back of the throat" heat, but I would double the amount next time. This recipe is from the Creative Cook's Kitchen recipe collection. I can not find this company online so I cannot leave a link. I will include the recipe below. The recipe below is as it is written on the recipe card.
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My Pepper Preserving videos:
• Preserving the Pepper ...
Sweet Pepper Jelly
8 Canning Jars (8 Ounce capacity each)
2 large red bell peppers
1 large green bell pepper
2 Cups cider vinegar
1 box (1 3/4 ounces) powdered fruit pectin
6 Cups sugar
Special Aids
8 quart pot or stock pot
instant read thermometer
ladle
Prepare and Sterilize Jars according to safe canning practices.
1. Using a sharp knife, remove the seeds from the bell peppers. Cut peppers into 1 inch pieces
2. In a food processor fitted with a metal blade, process the pepper pieces until they are finely chopped, less than 30 seconds
3. In an 8 quart heavy bottomed pot, combine chopped peppers, vinegar and pectin, Bring the mixture to a boil over medium high heat; boil for 1 minute
4. Add sugar, stir until blended. Return mixture to a rolling boil over medium-high heat; boil until the mixture registers 220 degrees F on an instant read thermometer, 6-10 minutes.
5. Using a ladle, fill the sterilized jars to within 1/4 inch of the top
6. Place the 2 piece lid on each jar and screw until almost tight. Let jars cool undisturbed. When completely cool tighten the outer part of the lid; tap the lid to make sure the jar has sealed (the lid shouldn't pop) If the jar hasn't sealed within 24 hours, store it in the refrigerator or use it right away. Store sealed jars of jelly in a cool, dark place for up to 1 year.
Variation: To make a spicy version of this jelly- add 3 or 4 chopped jalapeño peppers to the mix to turn ups the heat, try super-hot habaneros or scotch bonnets.
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