I've had a request for my jalapeno jelly recipe. This makes about 5 half pints.
3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
green food coloring (optional, but recommended)
Wash peppers; drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in a food processor or blender. Combine puree., 1 cup vinegar and sugar in a large pot. Bring to a boil; boil 10 minutes stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim foam. Stir in a few drops of food coloring (I forgot to do this once. The jelly turned out a more yellow green color than brighter green. It looks more appetizing with the food coloring). Ladle hot jell into hot, sterilized jars leaving 1/4 inch headspace. Use 2 piece caps. Process 10 minutes in a boiling water canner.
I also made some yellow pepper jelly. Green, red or orange peppers can be substituted for yellow peppers.
Sweet Pepper Jelly
7 sweet yellow peppers
1 jalapeno pepper
1 1/2 cups cider vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups sugar
yellow food coloring (optional- if using another color pepper make sure the food coloring matches the color of pepper you are using)
To Make Juice: Wash peppers; remove stems and seeds. Pureehalf the peppers and 3/4 cup vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice to make 4 cups if necessary.
To Make Jelly: Combine juice, powdered pectin and salt in large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar stirring until dissolved. Return to a boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim foam. Stir in a few drops of food coloring. Ladel jelly into hot jars leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner.