Five Pepper Jelly

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Five Pepper Jelly

 

2 large red bell peppers

1 large green bell pepper

4 large jalapeno or serrano peppers

1/2 small onion, finely chopped

2 teaspoons salt, divided

1 1/2 cups red wine vinegar

1/2 cup fresh lemon juice

1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper

5 cups granulated sugar

1/2 teaspoon butter or margarine

2 pouches fruit pectin

2 1/2 teaspoons whole cumin seeds, toasted

 

Boil six 1/2-pint canning jars for at least 15 minutes. Place flat lids in

saucepan with water and bring to a boil. Remove from heat and let stand in hot

water until ready to fill. Drain well before filling.

Stem and halve all peppers, discard seeds and finely chop the peppers. Measure 3

cups into a colander. Add onion and 1 teaspoon of the salt. Let drain for 3

hours, pressing to extract as much moisture as possible.

Place pepper mix in a 6- or 8-quart saucepot. Add vinegar, lemon juice, 1

teaspoon of salt, chili powder and crushed pepper. Measure sugar in a separate

bowl. Scrape excess sugar from cup with a spatula to level for exact measure.

Mix sugar thoroughly into peppers in sauce pot. Add butter and bring this

mixture to a full rolling boil on high heat, stirring constantly. Reduce heat to

medium low and let simmer for 10 minutes, stirring occasionally. Stir in fruit

pectin and return to a full rolling boil for exactly 1 minute, stirring

constantly.

Remove from heat and stir in cumin seeds. Skim any foam with a metal spoon.

Ladle quickly into prepared jars, filling to within 1/3-inch of the top. Wipe

jar rims and threads. Cover with two-piece lids and screw bands tightly. Invert

jars for 5 minutes and turn upright.

Makes about 6, 1 cup jars.

 

 

 

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