spicy & sweet jelly made with jalapeno and bell peppers
Prep Time: 30 minutesmins
Cook Time: 11 minutesmins
Processing Time: 10 minutesmins
Servings: 5half pint jars
Ingredients
2largebell peppers
6-10medjalapeno peppers
5cups sugar
1 ½cupsvinegar
1/2tspsalt
1tspbutter(to reduce foaming)
1packageliquid pectin (Certo)
Instructions
Prep
Prepare the canner (I use a large stock pot) about 2/3 way full with hot water, or enough to cover jars. Turn on medium heat. We want a gentle simmer, not boiling. Wash and rinse the jelly jars, and place them in the canner. Add the lids (not necessary to add the rings). These will be sterilizing while we make the jelly. Set aside the lid remover tool if using one, and the jar remover tool. If using a lifting rack, have it set aside, along with a clean kitchen towel and clean washcloth.
To make the jelly
Cut off the stem of the jalapeno peppers and use a vegetable corer to remove the inside and seeds. For a spicier jelly, leave more seeds.
Cut the bell peppers into long slices, removing the seeds as you go.
Use a food processor to finely chop the peppers. Add mixture to a fine sieve and squeeze out as much of the liquid as possible. Discard extra liquid. (Mine ended up being nearly 2 cups worth of chopped peppers).
Add the minced peppers to the large pot that you'll use for the jelly.
Add the sugar, salt, vinegar, butter, and stir together. Turn on to medium high heat and bring to a boil.
Once boiling, set a timer for 10 minutes. Continue to stir mixture periodically.
After 10 minutes, add the package of Certo, bring back to a full rolling boil that cannot be stirred down, and continue to boil for 1 minute.
Remove from heat. Skim off any foam.
Remove the jars from the canner and put them on the towel you set aside. Make sure they're dry before you begin to fill them.
Using a jar funnel, ladle in the jelly until 1/4 from the top of the jar. Continue until all the jars have been filled.
Dampen the clean washcloth and wipe the rim of the jars, then attach the lids and rings. Tighten the rings only finger tight (just until they begin to tighten)
Bring the water in the canner to a boil, and add jars. Make sure the water covers the jars by at least an inch. Once the water is at a rolling boil, begin timing for 10 minutes.
After 10 minutes, turn off the heat and raise the rack. Let the jars sit for about 5 minutes, then remove the jars on to a towel or wire rack to cool. As they cool, you will start to hear a popping sound as the jar lids seal in place.