"knock Yer Socks Off" Pepper Jelly
photo by Chef Roly-Poly
- 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
- Wash and remove stems and seeds from peppers.
- Rough chop peppers and place half in food processor and add.
- half of vinegar. Process well. Place in a large container with tight.
- fitting lid. Repeat with remaining peppers and vinegar.
- Add apple juice and stir. Cover and refrigerate for 24 hours.
- Strain through a jelly bag or several layers of cheesecloth.
- Measure exactly 4 cups of juice. Place juice in a large, non conductive.
- pot. Add salt and pectin and bring to a full rolling boil. Add the
- 5 cups of sugar and return to a full rolling boil and boil hard for 2
- minutes stirring constantly. Remove from heat and pour into
- sterilized jars. Ajust caps and tighten just finger tight.
- Process in water bath canner for 5 minutes.
- Makes about 7- half pint jars.
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RECIPE SUBMITTED BY
<p>I'm a 60 year old man living in south Arkansas with my wonderful wife. we've been married almost 35 years and we both love to cook. I became disabled and confined to a power chair in 1990 so I have a lot of time to try new recipes. In our church I'm famous for my melt in your mouth briskets. But nobody grills a porterhouse steak like my sweetie. We are looking for new recipes all the time. When I found RecipeZaar I new I had hit the jackpot. Our favorite restaurant is an all you can eat place called The Old Feed House; <br />Catfish, froglegs,ribs, etc with all the trimmings. Standing room only at times.</p>