Clear Hot Pepper Jelly With Powdered Pectin Recipe 325

DELICIOUSLY EASY HOMEMADE HOT PEPPER JELLY RECIPE

Steps:

• Sterilize six 8oz canning jars and lids in boiling water.
• Place 1 ½ cup finely chopped and seeded Red Bell Pepper, 1 cup finely chopped and seeded Yellow Bell Pepper, 1 ¼ cup finely chopped and seeded Green Bell pepper, and ¼ cup finely chopped and seeded Jalapeño in a large saucepan over high heat.
• Mix in 1 cup apple cider vinegar and 1.75 oz powder fruit pectin.
• Stir constantly. Bring to a rolling boil. Remove from heat.
• Add 5 cups of sugar and place back on high heat. Return to a rolling boil for one minute.
• Remove from heat. Skim off any foam from top.
• Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
• Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
• Remove from heat.
• When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• 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.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• 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.

CLEAR HOT PEPPER JELLY WITH POWDERED PECTIN RECIPE - (3.2/5)

Steps:

• Wash and remove seeds from fresh peppers, or use frozen ones. Grind or process with steel blade in food processor. Add vinegar, water, and salt and boil about 5 minutes. Cool and strain, pressing out all the juice. Measure liquid, adding water to make 2 cups total. In a medium saucepan (about 4-quart size) add pepper juice, lemon juice, powdered pectin, and food color. Mix well. Bring quickly to a hard boil, stirring occasionally. At once add sugar, stirring well. Bring quickly to a full rolling boil (that foams near the top and cannot be stirred down). Boil one minute, stirring constantly. Remove from heat, skim off foam with a metal spoon. Pour at once into sterilized half-pint canning jars, leaving 1/8-inch headspace. Wipe sealing edge clean with a damp cloth. Seal and process 5 minutes in boiling water. Remove jars; cool and store. This recipe yields 2 to 3 half-pint jars.