Our plan is to make one thing each week for our Christmas Gift Baskets. Today it was Pepper Jelly!!!! We used the directions on the liquid pectin package, with some alterations.
Christmas Pepper Jelly
3 Large Red Peppers (we used Ancient Sweet)
6 Medium Orange or Yellow Peppers
2 Medium Pablano Peppers (to add some heat)
2 Cups Cider Vinegar
1/2 Cup Apple Juice
6 Cups Sugar
2 Pouches of Liquid Pectin
1/2 tsp Butter
Pulse the peppers in a food processor in small batches (you should have small pieces...not puree).
Drain in sieve for one minute.
Mix together peppers, vinegar, apple juice, sugar, pectin and butter in large pot.
Stir over medium heat until sugar disolves. Cover and boil for 2 minutes, them remove lid and continue boiling for 8 minutes.
Ladle into sterilized 4 oz canning jars, seal, and process for 10 minutes in a water bath.
3 Large Red Peppers (we used Ancient Sweet)
6 Medium Orange or Yellow Peppers
2 Medium Pablano Peppers (to add some heat)
2 Cups Cider Vinegar
1/2 Cup Apple Juice
6 Cups Sugar
2 Pouches of Liquid Pectin
1/2 tsp Butter
Pulse the peppers in a food processor in small batches (you should have small pieces...not puree).
Drain in sieve for one minute.
Mix together peppers, vinegar, apple juice, sugar, pectin and butter in large pot.
Stir over medium heat until sugar disolves. Cover and boil for 2 minutes, them remove lid and continue boiling for 8 minutes.
Ladle into sterilized 4 oz canning jars, seal, and process for 10 minutes in a water bath.
Makes 12-14 jars of deliciousness.
For a wonderful appetizer, pour one jar over cream cheese and serve with crackers.
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