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Five-Pepper Jelly

Source of Recipe


From "The Big Book of Preserving the Harvest"






List of Ingredients



• 1 large green pepper, seeded and chopped
  
• 2 large red bell peppers, seeded and chopped
  
• 1 small onion, peeled and chopped fine
  
• 4 jalapeños, seeded and chopped very fine
  
• 2 tsp salt
  
• 2-1/2 tsp cumin seeds, toasted
  
• 1 whole, small red chile pepper
  
• 5 cups sugar
  
• 1-1/2 cups red wine vinegar
  
• 1/2 cup fresh lemon juice
  
• 1/4 tsp chili powder
  
• 1/4 tsp cayenne pepper
  
• 6 ounces liquid pectin
  






Instructions



1. Combine the green and red peppers, onion, jalapeños and 1 teaspoon salt in a colander about 3 hours. Drain well and press pepper mixture with the back of a spoon to remove moisture.
   
   
2. Make a spice bag of the cumin seeds and whole red chile pepper.
   
   
3. Combine peppers above with sugar, spice bag, vinegar, lemon juice, chili powder, cayenne and remaining salt. Bring to a boil in a 6-quart saucepan. Stir and simmer 10 minutes.
   
   
4. Add pectin and return to a boil. Boil exactly 1 minute. Remove from heat. Remove the spice bag.
   
   
5. Ladle into sterile jars, leaving 1/4-inch headspace. Cap and seal. Process 5 minutes in a boiling-water bath canner.
   
   Yield: 7 pints
   (112 1-ounce servings)
   
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   Serve this jelly with corn bread or over cream cheese as an appetizer. Try prepared pineapple cream cheese, available at the supermarket.