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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pepper Jelly Recipe

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This recipe for Pepper Jelly is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 half pint jars
2⁄3 cup hot peppers (this amount can vary according to what type of peppers used and how hot you want your jelly) (I like 2 jalapeņo, 2 serranos and 1 mild like spanish spice)
1 bell pepper(red or grren depending on what color you want)
1 1⁄2 cups white vinegar
6 cups sugar
3 ounces liquid Certo (1 packet)(Use 2 if you want a very stiff jelly)
10 drops food coloring (red or green I use red for hotter jelly-green for milder jelly)
Directions:
Directions:
Chop peppers and put in blender with vinegar.
Blend well and pour into 4-6 qt. large heavy bottom pot.
Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat, strain through sieve and return liquid back to a boil in clean large pot.
Boil for 5 minutes.
Remove from heat.
Add Certo and food coloring quickly.
Put into 6 (1/2 pint) jars and seal.
I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
Turn jar up correctly and allow to cool completely before storing.
Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.
Number Of Servings:
Number Of Servings:
5 or 6 1/2 pints

 

 

 

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