DIANE'S HOT PEPPER JELLY

green bell peppers and hot peppers to measure 6 cups total
1 ½ cups white vinegar
6 cups sugar
½ tsp. canning/pickling salt
1 tsp. margarine
1 box powdered pectin, such as Sure-Jell
green food coloring

***NOTE***

You need 6 cups total of peppers. According to how hot your peppers are, vary how many hot peppers you use. For example, with very hot peppers you may only need ½-1 cup of hot peppers, according to how hot you want your jelly. So, you would use ½-1 cup of hot peppers and 5-5½ cups bell peppers. Taste and adjust the proportions to your taste.

Wash the peppers, removing the stem and seeds from the bell peppers and the stem ends from the hot peppers. Cut the bell peppers into quarters and cut the hot peppers into smaller pieces if necessary. In a blender container place ½ the vinegar, ½ the bell pepper and ½ the hot peppers, following the directions in the ***NOTE*** above. Remember, you need 3 cups total in each batch, to total 6 cups of peppers. Blend on liquify until very smooth. Taste for heat and adjust proportions of peppers in last batch if necessary. Repeat with last half of peppers and vinegar.

In a 5 quart Dutch oven place the pepper and vinegar mixture, the salt, margarine and powdered pectin. Stir with a wooden spoon until well combined. Place pot on burner over high heat, stirring constantly; it will stick and burn quickly. Bring to a full rolling boil and cook for 3-4 minutes. Add the sugar all at once and bring back to a full rolling boil, stirring constantly and making sure sugar dissolves. As soon as it comes back to a rolling boil begin counting and boil for 3-4 minutes. When the 3-4 minutes are up, remove from the heat and add the green food coloring one drop at a time, stirring after each drop, until it's the color you wish.

Working quickly, fill prepared ½ pint or pint jars to within ¼ inch from the top and cover with new canning lids. Tighten lids and IMMEDIATELY turn jars upside down on their lids. Leave upside down for about 10 minutes then turn them back upright. (I learned this trick from my County Extension cookbook. The boiling jelly kills any harmful bacteria on the lids and the jars don't have to be processed in a boiling water bath, although you may process them for 10 minutes in a boiling water bath if you wish.) The jars should seal within 1 hour. If any jars fail to seal store them in the refrigerator and use them first. Yields 3-5 pints of jelly.

I love this jelly with cream cheese and buttery crackers. Some of my family and friends like this with pinto beans or almost anything.

1 comments:

Lanza said...

Thanks for writing this.