Friday, November 11, 2011

Pepper Jelly

From Bernardin Complete Book of Home Preserving, makes five 8 ounce jars

12 ounces jalapeño peppers, stemmed and seeded
2 cups apple cider vinegar
6 cups sugar
2 pouches pectin

Sterilize the jars and lids. Fill the canner with water and bring to a boil.

In a food processor, puree the peppers and 1 cup of the vinegar until smooth. Transfer to a large saucepan. Add the remaining vinegar and the sugar. Bring to a boil over high hear. Stirring constantly, boil for 10 minutes. Stir in the pectin and continuing boiling for another minute. Remove from the heat and skim off any foam.

Pour the jelly into the prepared jars. Leave 1/4 inch of headspace. Wipe rim clean and fasten lid.

Process the jars for 10 minutes in the boiling water bath. Remove the jars and allow to cool.


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