5 Pepper Jelly

Donna Graffagnino

By
@StillWild

This is a very sophisticated jelly to have on hand for the parties, holidays, and unexpected visitors. Enjoy this with crackers and soft cream cheese.


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Serves:

12 half-pint jars

Prep:

8 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

1/4 c
minced jalapeno peppers, seeded and set aside
1/4 c
minced cayenne peppers, seeded and set aside
5 large
green bell peppers, chopped with seeds
6-8
jalapenos, sliced with seeds
10-15
sliced cayenne peppers, with seeds
1
serano or 10 pablano peppers, chopped with seeds
2 tsp
red pepper flakes
3 c
apple cider vinegar
13 cups
white sugar
2 pkg
6 oz liquid pectin
red and green food coloring

Directions Step-By-Step

1
In two small bowls, put minced jalapenos in one and minced cayenne in the other. Add just enough vinegar to cover peppers and put in refrigerator overnight for the best flavor.
2
In a large, stainless steel saucepan, combine chopped and sliced peppers, pepper flakes, cider vinegar, and sugar. Cook over medium low heat until peppers are very soft and vinegar mixture is fully incorporated with pepper flavor, about 1 hour.
3
Strain vinegar mixture through a fine mesh sieve and discard pulp and seeds.
4
Return strained vinegar to the saucepan and bring to a boil. Stir in liquid pectin; continue stirring constantly and bring back to boil for 1 minute - no longer! Remove from heat and skim off foam.
5
Divide jelly mixture and add red food color to one mixture and add the minced green jalapeno peppers. To the other half of the mixture add the green food color and the minced red cayenne peppers.
If you like the golden color of natural pepper jelly then combine the minced red & green peppers into the jelly mixture.
6
Using a canning funnel, ladle jelly into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes. While jelly is cooling occasionally turn jelly upside down or gently shake jars to keep the minced peppers evenly distributed in the jelly until it's set.
7
TIP: Sterilize your clean jars and lids in the oven. Place on a baking sheet at 250* F for 20 minutes, then turn oven down to 225* until all jars are used.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Heirloom