Three- Pepper Jelly
(from Lucianolinda’s recipe box)
The unprocessed jelly , after cooling in the refrigerator 24 hours, may be frozen in freezer jars for up to 6 months or refrigerated for up to 1 month.
Source: Woman's Day magazine
Categories: chutney, pickles, relish
Ingredients
- 1 medium sweet red pepper, halved and stem, ribs and seeds removed
- 4 medium jalapeno peppers, stems removed
- 1 1/2 cups cider vinegar
- 1 1/2 cups water
- 1 1/2 tsp. cracked black pepper
- 1/2 tsp. vegetable oil
- 4 cups sugar
- 1 pkg. (1.75 oz.) lower-sugar pectin
Directions
- Cut red pepper lengthwise into 1/2 inch-wide strips, then crosswise into very thin strips.
- Cut jalapenos in half or quarters lengthwise. Seed half of the jalapenos. Then slice all jalapenos crosswise into thin strips.
- Bring peppers, vinegar, water, black pepper and oil to rolling boil in large, heavy, nonaluminum saucepan.
- Combine 1/4 cup of sugar and pectin in bowl. Add to pepper mixture. Return to rolling boil, stirring constantly, I minute.
- Ladle into sterilized 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims and threads clean. Top with hot lids; screw bands on firmly. Process in boiling water bath 5 minutes. Remove to wire rack to cool. Test the seals.
- When jelly is beginning to set, after about 1 hour, turn jars upside down and swirl so the peppers distribute evenly, Set the jars right side up again on the wire racks to fully set. Store in cool, dark place up to 6 months.