3/4 cup finely chopped red bell pepper
3/4 cup finely chopped green bell pepper
1 1/2 cup white vinegar
6 1/2 cups white sugar
2 packets liquid pectin (6 tablespoons)
3 Pint Sized canning jars – sterilized (or 6-7 Half Pint Sized canning jars)
Combine the first 4 ingredients in a large stainless steel sauce pan.
Bring mixture to a boil, and boil for 6 minutes, stirring constantly.
Add the pectin and continue boiling and stirring for an additional 3 minutes.
Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.
Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.
1/2 cup real mayonnaise – low-fat okay
1/4 cup ketchup
1 Tbls. distilled white vinegar
2 tsp. sweet pickle relish
1 tsp. granulated sugar
1 tsp. chopped pimento – optional
1/2 tsp. onion salt
black pepper – to taste
Stir together all ingredients in a small bowl until smooth.
Cover and refrigerate for 4 hours, stirring occasionally, before serving.
3 cups apple juice
1 cup chopped, seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
8 to 10 drops green pepper sauce
2 pouches (3 oz each) liquid fruit pectin
Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few “bits” of seeds and peppers left behind. Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil.
Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool.
Pepper jelly can take up to two weeks to set up.
1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional
Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.