Pepper Jelly Recipe

We had a great time at Craft Corner on Saturday! Thanks to everyone who stopped by to say hello. If any of you are interested in getting more involved with the community garden, please send us an email at tremontgrowingtogether@gmail.com and we'll get you connected with the appropriate people.

Alex's pepper jelly was a huge hit at our Craft Corner booth. As promised, here is her recipe:

Hot Pepper Jelly

 

Ingredients

. ​​2 1/2 cups finely chopped red bell peppers
. ​​1 1/4 cups finely chopped green bell peppers
. ​​1/4 cup finely chopped jalapeno peppers
. ​​1 cup apple cider vinegar
. ​​1 (1.75 ounce) package powdered pectin
. ​​5 cups white sugar
 
Directions

1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
 
Tips:
 
After chopping drain peppers, boil for 2 minutes not 1, can use a variety of peppers as above recipe will not be very hot.

Enjoy!