Monday, September 3, 2012

Pepper Jelly

Updated December 2020

This is my good friend, Liz Krejci's, Pepper Jelly recipe! I remember the first time I ever had some, she brought it to a party we were having, and served it over cream cheese on crackers! Ohhhhh I was in love with it! It was soooooo yummy! 

Since then I've had it many times (every Christmas we would get a gift basket of her canned goodies, and the pepper jelly was always one of the most cherished).

Until today had I never made it myself, so I picked some great peppers from my Kitchen Garden and got to work chopping and dicing the peppers. Ooooo laaaa laaaa! Wonderful!

1 ¼ cups white vinegar
2 cups chopped bell peppers, any color (seeded)
1 cup chopped jalapeno peppers (with or without seeds)
6 cups sugar
1 pkg Sure-Jell
1 tsp butter

Mince in a food processor or pulverize in a blender ¼ cup vinegar, chopped peppers, and chopped jalapeno peppers.

Place in a large stock pot and add 1 pkg Sure-Jell, 1 cup vinegar and 1 tsp butter.

Boil 3 minutes, skim off foam (if any). Pour in sugar all at once and boil hard (rolling boil) for 1 minute. Remove from heat and ladle into sterilized jars leaving 1/4-inch headspace. Process jars 10 minutes in boiling water bath or steam canner.

Remove jars and let sit undisturbed on your kitchen counter-top for 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Store in pantry up to one year. Open jars must be refrigerated.


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