Five Pepper Jelly
From dee 16 years agoIngredients
- 2 large red bell peppers shopping list
- 1 large green bell pepper shopping list
- 4 large jalapeno or serrano peppers shopping list
- 1/2 small onion, finely chopped shopping list
- 2 teaspoons salt, divided shopping list
- 1 1/2 cups red wine vinegar shopping list
- 1/2 cup fresh lemon juice shopping list
- 1/2 teaspoon chili powder shopping list
- 1/2 teaspoon crushed red pepper shopping list
- 5 cups granulated sugar shopping list
- 1/2 teaspoon butter or margarine shopping list
- 2 pouches fruit pectin shopping list
- 2 1/2 teaspoons whole cumin seeds, toasted shopping list
How to make it
- Boil six 1/2-pint canning jars for at least 15 minutes.
- Place flat lids in saucepan with water and bring to a boil.
- Remove from heat and let stand in hot water until ready to fill.
- Drain well before filling.
- Stem and halve all peppers, discard seeds and finely chop the peppers.
- Measure 3 cups into a colander.
- Add onion and 1 teaspoon of the salt.
- Let drain for 3 hours, pressing to extract as much moisture as possible.
- Place pepper mix in a 6- or 8-quart saucepot.
- Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper.
- Measure sugar in a separate bowl.
- Scrape excess sugar from cup with a spatula to level for exact measure.
- Mix sugar thoroughly into peppers in sauce pot.
- Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly.
- Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally.
- Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.
- Remove from heat and stir in cumin seeds.
- Skim any foam with a metal spoon.
- Ladle quickly into prepared jars, filling to within 1/3-inch of the top. Wipe jar rims and threads.
- Cover with two-piece lids and screw bands tightly.
- Invert jars for 5 minutes and turn upright.
- Makes about 6, 1 cup jars.
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