Hot Pepper Jelly with no onion Linda Allan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large red bell peppers
a selection of hot red peppers *see note
1 ½ cups white vinegar
½ teaspoon salt
5 cups granulated sugar
3 ounce package of liquid fruit pectin (like Certo)
* I used 5 or 6 super chilis and scrapped out most of the seeds. The original recipe called for 10 jalapeños but you can use any kind or a variety of different ones. Be careful not to add too many at once. I like to add some and cook it for a bit and then taste to see if it needs more. .
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Directions: |
Directions:Finely chop all the peppers in a food processor using the sharp blade. I like to keep the sweet and hot peppers separate at this time. To ensure that the jelly sets up drain any extra liquid from the chopped peppers using a fine mesh strainer. Add the peppers including some hot peppers to a large pot (the jelly will foam when it comes to a boil so use a pot at least 5-6 quarts for a single batch). Stir in the vinegar, salt and sugar. Bring the mixture to a boil for ten minutes, stirring often. Check part way through cooking for hotness and add more hot peppers to taste. Once the mixture has boiled for 10 minutes add pectin and bring to a roiling boil and boil for 1 minute. Remove the pot from heat. Pour the jelly to within ¼ inch of the top of clean warm canning jars. Wipe the rim with a damp cloth. Place the lid and ring on each jar. Process the filed jars in a water bath canner for ten minutes at a boil. The water should cover the jars by at least an inch. Remove from canner and let sit for 1 -2 days to let the jelly set up. Refrigerate any jars that do not seal. Those that seal will have concaved lids. |
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Personal
Notes: |
Personal
Notes: I like the look of the jelly if it is made with all red peppers but you can use a mixture of red and green. Getting the preferred degree of hotness is something of an art rather then a science. To test if the jelly has been boiled enough to thicken (set up)place a saucer in the freezer before you start to boil the jelly. Once you have finished cooking the jelly place about a teaspoon of jelly on the cold saucer and return it to the freezer for about 5 minutes. When you remove it from the freezer run a clean finger through the jelly. If the path of your finger stays the jelly will likely thicken to the desired consistency
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