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)
OR
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!

2 comments:

Claire said...

OH YUM!!!

Green Pepper Jelly said...

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