Green Pepper Jelly
List of Ingredients
Green Pepper Jelly
Ingredients
7 sweet green peppers
1 jalape�o pepper
1 1/2 cups vinegar, 5% acidity, divided
1 1/2 cups apple juice
1 package 100% Natural� Fruit Jell� Pectin
1/2 teaspoon salt
5 cups sugar
Green food coloring (optional)
Instructions
Wash peppers; remove stems and seeds; cut into �-inch pieces. Pur�e half of peppers and 3/4 cup vinegar in blender or food processor. Pur�e remaining peppers and vinegar. Combine pur�es in a large bowl; stir in apple juice. Cover and refrigerate overnight.
Prepare canning jars and closures according to instructions. Jars should be covered with water and boiled 10 minutes to sterilize.
Strain pur�ed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring if desired. Carefully ladle hot jelly into hot, sterilized jars, leaving �-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 5 minutes in a boiling-water canner.
Yield: about 6 half-pints.Recipe
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