Crescendo -- Five Pepper Jelly

"We have put up this Pepper Jelly recipe many times each time is no fail. A beautiful jelly for crakers with cheese, chicken, fish or pork. Very easy to prepare we put the jelly up in quart jars and double the recipe this recipe doubles very nicely. As we go through this Pepper Jelly very quickly we just transfer a small amount into a 1/2 pint jar to use and refill the jar when needed."
photo by a user photo by a user
Ready In:
1hr 30mins
5 1/2 pints




  • Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!).
  • Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
  • Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
  • Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops.
  • Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.
  • Note:Special equipment: instant read or candy thermometer, canning tongs.

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<p><img src= border=0 alt=Photobucket /> <br /><img src= alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the&nbsp;&nbsp;one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food!&nbsp;</p>
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