Sunday, July 24, 2011

Pepper Jelly

A few years ago when I lived in Atlanta, I came home to find my roommate, Will, making pepper jelly.  Since then I have loved any kind of pepper jelly especially served over cream cheese!!  With a plethora of jalapeno peppers coming from the garden, I thought it was time to make some pepper jelly with my own peppers!!!

Homemade Pepper Jelly
2 chopped red bell pepper
6 chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced.  Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Add pectin and boil for one minute (it is important that you time this as you don't want to boil it too long and break down the pectin but you do need to boil it long enough to activate the pectin).

Pour into sterilized jars and seal by processing in boiling water for 15 minutes.  Serve over cream cheese with crackers.  
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