"knock Yer Socks Off" Pepper Jelly

Submitted by Chef Roly-Poly

"I've been making pepper jelly for a long time and I've changed it up here and there. This is just one version. Hope ya'll like it !"

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 7 1/2 pint jars

ingredients

• 1 1⁄2 lbs green bell peppers
• 5 jalapeno peppers
• 1 habanero pepper
• 1 1⁄2 cups white vinegar
• 1 1⁄2 cups apple juice
• 1⁄2 teaspoon salt
• 1 (1 3/4 ounce) package surejel pectin
• 5 cups sugar

directions

1. Wash and remove stems and seeds from peppers.
2. Rough chop peppers and place half in food processor and add.
3. half of vinegar. Process well. Place in a large container with tight.
4. fitting lid. Repeat with remaining peppers and vinegar.
5. Add apple juice and stir. Cover and refrigerate for 24 hours.
6. Strain through a jelly bag or several layers of cheesecloth.
7. Measure exactly 4 cups of juice. Place juice in a large, non conductive.
8. pot. Add salt and pectin and bring to a full rolling boil. Add the
9. 5 cups of sugar and return to a full rolling boil and boil hard for 2
10. minutes stirring constantly. Remove from heat and pour into
11. sterilized jars. Ajust caps and tighten just finger tight.
12. Process in water bath canner for 5 minutes.
13. Makes about 7- half pint jars.