I love making Jams, Jellies and Preserves. I recently made the most delicious Fig Preserves; and as I was communicating with some of the JAP members on this site; they gave me some of their suggestions, experience and advice. I mentioned that I make Pepper Jelly a lot and give it as gifts in small jelly jars. I make a gift tag and also offer some suggestions on how to use it. One of the JAP members asked if I had my recipe for the pepper jelly; over the years –I used different recipes; but finally did some combining and revisions, and this is the one I came up with, use & enjoy.
11. Get all of your ingredients measured and ready to go.
22. Place finely chopped peppers all in a large pot. Add in vinegar. Stir together and bring to a boil.
33. Once it comes to a boil, stir in the sugar and keep stirring until it boils again. Add in butter/marg. to help manage the froth level from the boiling. Let it stay at a rolling boil for 1 minute. Remove from heat and stir in liquid pectin (Certo); Put back on burner and boil one more minute.
44. Remove from heat and place hot jelly into hot prepared canning jars. Fill the jars to about 1/8" from the top, wipe and place lids and rings on them.
55. Process in a water bath for 10 minutes.
66. Place on cooling rack until cool. Then store in pantry (or give as gifts).
77. Ready to store, eat or give! :) Yum! Yum! ENJOY!!
88. Suggestions for serving: (1a) Place a block of Cream Cheese in the center of a plate; and spoon or pour the Pepper Jelly over it. Line the outside of the plate with Ritz Crackers (or your favorite cracker), surrounding the Cream Cheese and Pepper Jelly. (1b) You can also soften Cream Cheese with a mixer. And when it is a a spreading consistency, mix in the pepper jelly. And spread of crackers. It is soooo addictive! But hey, I can think of worse things we could be addictive to having.
9NOTE: This batch/recipe makes a chunky jelly. I make it both ways –smooth and chunky. If you want it smoother, puree it in a blender or food processor. You will need to cook it longer; and use more pectin for it to gel correctly (about 3 more tablespoons) .