Yummy Goodness in a Jar

Despite the heat and the drought, my vegetable garden has been producing like crazy. Perhaps it was the heavy mulch and drip irrigation I added this year. Whatever it was, I have bucket loads of peppers, tomatoes, and onions. Every week, brings another trip to the store for more canning jars. This week's canning included Hot Pepper Jelly.

Typically served with meats or on a cracker with cream cheese.
I love it on a hot homemade baking powder biscuits with cream cheese,
and on cheesecake
and on pound cake
or on ice cream - yes, ice cream
on fried oysters
and mussels
of course cornbread
and on a ham and cheese sandwich.

Then there is won-tons, eggrolls and chicken nuggets, actually hot pepper jelly is good on everything.

I think I better get some more jars.
 

Hot Pepper Jelly
Ingredients
1/2 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1/4 cup chopped jalapeño pepper
1 1/4 cups apple cider vinegar
6 cups sugar
6 ounces pectin
2 teaspoons red pepper flakes

Instructions
1. Chop the peppers. Put the peppers and vinegar in a food processor and puree.

2. Pour the puree into a large pot and add the sugar. Bring to a boil and boil for 4 minutes, skimming any foam that rises.

3. Stir in the pectin and continue boiling for 1 minute. Skim the foam from the top. Remove from the heat and let sit for 5 minutes; skim the foam again. Stir in the red pepper flakes.

4. Pour into hot sterilized jelly jars. Hot bath for 10 minutes. Store in a cool place.

Comments

[Abigail]

Is the pectin you use in this liquid or powder?

[Jen]

Thanks for the quick reply!! The only other thing I can thing of is the use of splenda instead of sugar...due to diabetes!! But thanks for your response!

[Jen]

why doesn't my hot pepper jelly look clear? I don't have a food processor and i have to use a blender, but I don't know if this makes a difference or not, but I've made it twice now and it doesn't look clear.

[Deryn Mentock]

Yeah...oh, yeah.

[Roberta]

Yummy...I love pepper jelly too...on everything. Thanks for sharing...can't wait to try this out...never canned before so it should be interesting...lol Have a great weekend, fondly, Roberta