I have never canned anything in my life until I made this 3 Pepper Jelly. It was actually a really fun and easy project.This is a pepper that I grew (pretty much the only thing that lived in my garden) and a jar of my jelly!
This recipe makes 5 half-pints.
Ingredients
3/4 lb. jalapeno peppers (I used a combo of jalep, habanero, and poblano)
2 cups cider vinegar
6 cups sugar (I used about 5)
2 (3 oz.) envelopes liquid pectin
Directions:
1. Remove stems and seeds from peppers. If you want the jelly to be extra hot, keep the seeds.
2. Puree peppers and 1 cup cider vinegar in food processor or blender
3. Combine puree, additional 1 cup cider vinegar and sugar in a large saucepan. Bring to a boil, boil 10 minutes, stirring constantly.
4. Stir in liquid pectin. Return to a boil and boil for 1 minute, stirring constantly. Remove from heat.
5. Skim foam, if necessary. You can add a few drops of green food coloring here if you want (I didn't).
6. In a large pot, boil jars and 2-piece covers for 2 minutes.
6. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Add 2-piece covers.
7. Place filled jars into a large pot of boiling water. Boil for 10 minutes. Remove from water.
8. Let the jars sit overnight and they will seal
Look at the beautiful color!
I'd recommend eating the jelly on crackers with goat cheese or cream cheese.
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