Saturday, September 27, 2008

Green Pepper Jelly

I had never heard of green (or red) pepper jelly before a few months ago.
This isn't the kind of jelly you have on bread with peanutbutter. Although I 'spose you could.
You use green (or red) bell peppers, & you can add some heat buy adding a few jalapenos, red pepper flakes, or even cayenne pepper. The best way to eat this jelly is on crackers with cream cheese. I've also seen it online with toasted pita & goat cheese.

Green Pepper Jelly
5 lg. green bell peppers (about), seeded
2 jalapenos (seeded or not, considering how hot you like it)
1 t. crushed red pepper flakes (or more if you'd like it hotter)
5 1/2 C. sugar
1/3 c. lemon juice

1 pkg fruit pectin (I used the 3 oz. liquid pouch)
3/4 C. apple cider vinegar
green food coloring (if you prefer, you don't have to use it)

Finely chop peppers in food processor. Strain, pressing lightly. Measure 2 full cups & 1/4 c. pepper juice. Discard remaining juice. Combine the 2 cups of ground peppers, 1/4 c. pepper juice, sugar, & vinegar in 4 quart pan. Bring to a boil, stirring frequently. Remove from heat & let stand for 15 minutes. Reheat to boil, stirring constantly. Add lemon juice & return to boil for 1 minute, stirring. Add pectin & let boil for 3 minutes, skimming off the foam as it accumulates. Pour into sterilized pint or half pint jars & process in a boiling water bath for 10 minutes, making sure the water is 1/2 to 1 inch above the lids. Remove from water & let jars sit on the counter overnight. Check in the morning that they have each sealed (they usually seal within seconds of removing from the water).
Makes 6 half pints.

The first time I made this I used 2 jalapenos, but I did remove all but about 2 or 3 of the seeds.
It really was not hot at all. It was so good that in one evening we 'dusted off' a whole half pint jar (that sounds funny...a whole half pint LOL).
The second batch I made a few days later, I used 1 t. crushed red pepper flakes. I liked this better as it has just a bit more heat to it. But not too much. You could surely add more if you'd like. I feel like I've found a new recipe & I'll never let peppers go to waste again! If I've got too many (which is mostly every year), I'll just make it into this jelly. My dh & I ate a plateful of these tasty crackers last evening while we watched the debate on tv. The taste of this jelly just goes perfect with cream cheese. YUM!


Claire said...


Green Pepper Jelly said...

Thanks for your suggestion on how to give the jelly a little more spice with the red pepper flakes.