Tuesday, December 11, 2012

Pepper Jelly

 
This was my first time making pepper jelly! This was actually my first time canning without using a pressure canner-eeks!  I was a bit nervous! This pepper jelly recipe is so delicious and I wanted to give it to friends and family along with cinnamon rolls this Christmas! I also wanted to dump a bunch of it over a block of cream cheese and eat it with crackers!

 
It was a bit hectic in the beginning, all 4 of the kids were here, running (or scooting if you are Chandler) around and I was trying hard to stir constantly and watch the rolling boil, etc. Mission accomplished!

 
Mess accomplished too!

 
Jars hot and sanitized and kept hot in a 225 degree oven while I poured the jelly into them and secured the lids.

 
a 10 minute boil process in the canner.......

 
cooling and SEALING on the towel!  Hooray!  Success!

 
All the while the boys were getting on their ski gear because Bogus is going to open in about 10 days! Never a quiet or dull moment around this neck of the woods!
 
 
 
The World's Best Pepper Jelly Ala Tami!
 
2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip below.)

Make It


BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE peppers in 6- or 8-qt. sauce pot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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