Naughty Nellie's Five Pepper Jelly

Recipe by Kaccy G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
YIELD: 12 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the seeds and stems from the bell peppers and coarsely chop them.
  • Place the chopped peppers in a food processor and process until they are finely chopped.
  • Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
  • Allow to drain for 3 hours.
  • Press to extract as much of the moisture as possible.
  • Transfer the mixture to a large heavy non-reactive saucepan.
  • Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
  • Bring to a boil, stirring, and cook for 10 minutes.
  • Add the pectin and boil for exactly 1 minute, stirring constantly.
  • Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
  • Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
  • Wipe the rims clean with a damp towel and seal with new lids and metal rings.
  • Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
  • Cover the kettle and bring to a boil.
  • Once the water comes to a boil, boil for five more minutes.
  • Remove the jars to a cooling rack and allow them to cool completely before storing.
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