Mama Duke's
Spent most of the day canning green pepper jelly (with peppers from my garden), habenero gold jelly and tangerine lemon. They all turned out great!
October 18, 2010
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| Tangerine Lemon, Green Pepper and Habenero Gold |
Hot Pepper Jelly
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| From The Kitchen of Mama Duke |
The recipe I used was one from the Ball Blue Book guide to preserving.
Jalapeno Jelly
Makes about 5 (8 oz) half pintsYou will need:
12 oz jalapeño peppers (about 12 med)
2 cups cider vinegar, divided
6 cups sugar
2 (3-oz each) pouches of Ball® Liquid Fruit Pectin
Green food coloring, optional
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3.) COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4.) ADD Ball® Liquid Fruit Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5.) LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: When cutting or seeding hot peppers, wear rubber gloves to keep your hands from being burned.
Also, after jars have rested for 24 hours, I wash mine off. We have well water and sometimes a film covers the jar and I like them to be shiny!
So tell me, how do you eat your pepper jelly?
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