Scarlet Pepper Jelly (Hot & Delicious)

[Guest guest]

Scarlet Pepper Jelly

 

6 medium red bell peppers, chopped

6 to 10 jalapeno chiles, preferably red

6 1/2 cups sugar

1 cup white vinegar

1/2 cup fresh lemon juice

1/2 teaspoon unsalted butter

6 ounces liquid pectin, such as Certo (vegetarian)

 

Prepare 7 half-pint canning jars according to the

manufacturer's instructions.

In a large saucepan over high heat, combine the bell

peppers, jalapeños, sugar, vinegar and lemon juice and

bring to a boil. Boil until the pepper mixture is

tender, about 15 minutes. If it threatens to overflow

the pan at any time, reduce the heat a bit. Pour the

mixture into a food mill or through a coarse sieve and

press the liquid through. Discard the solids.

Rinse the pan, return the liquid to it, add the butter

and bring the liquid back to a rolling boil over high

heat. Pour in the pectin, stir well, and continue

boiling for 1 minute according to the pectin

manufacturer's instructions. Using a clean spoon, skim

off any foam, though the butter should decrease the

formation of foam. Pour the jelly into the prepared

jars, leaving at least 1/4 inch of headspace.

Process the jars in a boiling-water bath according to

the manufacturer's instructions, generally about 10

minutes. The jelly may require several hours to set.

Refrigerate the jars after opening.

Yields 7 half-pint jars.

 

 

______________________________\

____

Shape in your own image. Join our Network Research Panel today!

http://surveylink./gmrs/_panel_invite.asp?a=7