Scarlet Pepper Jelly (Hot & Delicious

[Guest guest]

Hi, is the jelly really hot? Ordinarily jalapeño jelly isn't, what makes

this one hot. It certainly sounds good!

 

On 8/4/07, Mark Midnite <midnight_weeds wrote:

>

> 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.

>

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--

Sandi Johnson

Silver City, New Mexico