Sweet Pepper Jelly & More Jelly - August 20th, 2006 at 01:54 PM
Green Pepper Jelly
7 sweet green peppers
1 jalapeno pepper
1-1/2 cups vinegar
1-1/2 cups apple juice
1/2 teaspoon salt
5 cups sugar
1 package powdered pectin
Green food coloring
Wash pepper; remove stems and seeds; cut into 1/2-inch squares. Puree half of the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Pour into a large bowl and add apple juice. Cover and refrigerate overnight.
Strain pureed mixture through several thicknesses of damp cheesecloth. Measure 4 cups juice into large sauce pot. If necessary. add water to make 4 cups. Stir salt and pectin into juice. Bring to a rolling boil over high heat, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring. Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 6 half pints.
7 sweet green peppers
1 jalapeno pepper
1-1/2 cups vinegar
1-1/2 cups apple juice
1/2 teaspoon salt
5 cups sugar
1 package powdered pectin
Green food coloring
Wash pepper; remove stems and seeds; cut into 1/2-inch squares. Puree half of the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Pour into a large bowl and add apple juice. Cover and refrigerate overnight.
Strain pureed mixture through several thicknesses of damp cheesecloth. Measure 4 cups juice into large sauce pot. If necessary. add water to make 4 cups. Stir salt and pectin into juice. Bring to a rolling boil over high heat, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring. Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 6 half pints.