On the Menu Today~
Green Pepper Jelly
Green Pepper Jelly is a wonderful,
spicy jelly to put on sandwiches or
served over a block of cream cheese,
for a fast and festive appetizer.
sweet green peppers
1 1/2 cups
cider vinegar, divided
1 1/2 cups
ball classic pectin
- 5 cups sugar
- green food coloring, optional
- To Prepare Juice:
- Wash peppers; remove stems and seeds. Cut peppers into 1/2-inch pieces.
- Puree half the peppers and 3/4 cup vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight.
- Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice if necessary, to make 4 cups.
- To Make Jelly:
- Combine juice, classic pectin and salt in a large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. Stir in a few drops of food coloring, if desired.
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
Note: When cutting or seeding hot peppers,
wear rubber gloves to prevent hands from being burned.
Yield: about 6 half-pint jars.