Tuesday, June 26, 2012

Pepper Jelly

I had an abundance of Hungarian Hot Wax peppers from my baskets the last couple of weeks.


I decided to make a batch of pepper jelly with them.
I made it a couple of years ago from a different recipe and it was good but had more of a vinager flavor than I like. 

The new recipe is really good but could have been a little warmer.  I think I should have added a jalapeno to the mix...
I had to open a jar today and have it over cream cheese for lunch to try it out.

 It has a great flavor and would be mild enough for even Jennifer or my sister who don't do anything hot...

Pepper Jelly

2 large Bell Peppers (I used yellow)
1/4 c. hot peppers (I use Hungarian wax, jalapeno peppers will work; rinsed, seeded and chopped)
6 1/2 c. sugar
1 1/2 c. white vinegar
4 oz.  liquid fruit pectin (it was one and half packets of the brand I used)

Put bell peppers and hot peppers in a blender or food processor and finely chop. Place in large pan, add sugar and bring to a boil then remove from heat. Add liquid pectin stirring until mixture thickens.

 Fill hot cleaned jelly jars. Leave 1/8 inch headspace. Wipe rims with damp cloth. Cover and process 5 minutes in a boiling water bath.
Yield: 6 cups.


You know my dream pantry


I'm 5 jars closer...

I turned my jars upside down trying to get the pepper pieces to not all be at the bottom, now they are all at the top...and the air space is at the bottom...


On a different note, we had a tarantula on our side walk and I am looking for a place to move that doesn't have tarantulas...I was going to share a picture but I can't look at it without crying so I spared you the trauma.  Your welcome.

1 comment:

Mary said...

I love pepper jelly but I'm not always successful making it. I still don't understand the yearly variance, but I like it enough to keep on trying :-). Have a wonderful day. Blessings...Mary