Monday, November 9, 2009
The jars almost always seal on their own if you pour the jelly in when it's very hot. If they happen not to seal, you can process them in a steam bath for about 10 minutes and they should seal with no problem.
1 cup red bell pepper, cut in strips
1 1/2 cups cider vinegar
1/3 cup fresh quartered jalapeno peppers, seeds removed (or you can leave the seeds in if you like it a little hotter)
5 cups sugar
1 pouch (3 ounce) Certo liquid fruit pectin (the powdered kind doesn't work with this recipe)
Combine peppers and vinegar in a food processor. Process to desired size; I like the pieces a little smaller than 1/4 inch. Combine peppers and vinegar with sugar in a large saucepan and bring to a boil. Boil for five minutes. Remove from heat. Cool for two minutes, then mix in pectin. Pour into sterilized half-pint jars and fasten lids. If the pepper pieces aren't evenly distributed, invert jars a few times after 30 minutes to distribute evenly before jelly sets.
This recipe makes about six cups.