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Ingredientes
- 5 med -sized jalapeno peppers (I used a ton of small serranos)
- 2 sm Green bell peppers and 1 small red bell ( I didn't use any, all warm)
- 6 c. Sugar
- 2 c. Cider vinegar
- 1 bot (six-oz) liquid
- 2 x Pouches (three-oz) of liquid pectin
- 3 dsh Red or possibly green food coloring (optional but sometimes it comes out a funky color without a bit of help) , more or possibly less
- 6 x Half-pint canning jars or possibly jelly jars
Direcciones
- Here is the pepper jelly recipe from the Shepherd's catalog:
- Wear rubber gloves (I didn't) and split open the peppers and remove and throw away the seeds (I didn't do this either, all went in!)
- Place all the peppers in the blender or possibly food processor and puree till liquefied. (Add in a bit of the vinegar if needed to make blending easier) I did. You should have about 1 c.. (I had more but because I just kept chopping and flinging in peppers)
- In a large (5 qt) pot combine the pureed peppers with the sugarand vinegar over high heat. Bring to a rolling boil, stirring constantly, add in the pectin, and return to a rolling boil. Boil for exactly one minute.
- Remove from heat, add in coloring if you like, skim and immediately pour into half pint canning jars; complete the seals by boiling water bath processing for 10 min or possibly sealing with parafin wax. ( I boiled my jars and kept the lids in warm water like you do for canning. I poured the boiling jelly into warm jars and sealed with lids and turned upside down. The lids sealed just fine, I did not boil for 10 min)
- It takes awhile for it to totally set.....we were like nervous parents, kept checking to see if everything was alright. We had almost decided which if it didn't set, at least it would be warm and we could use it for something!
- It turned out great!
