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Scarlet Pepper Jelly

Source of Recipe


Adapted from "American Home Cooking" by Cheryl & Bill Jamison



List of Ingredients



• 6 medium red bell peppers, chopped
  
• 6 to 8 jalapeño chilies, preferably red, seeded and chopped
  
• 6½ cups sugar
  
• 1 cup white vinegar
  
• ½ cup fresh lemon juice
  
• ½ tsp unsalted butter
  
• 6 ounces liquid pectin, such as Certo
  






Instructions



1. Prepare 7 half-pint canning jars according to the manufacturer's instructions.
   In a large saucepan over high heat, combine the bell peppers, jalapeños, sugar, vinegar and lemon juice, and bring to a boil. Boil until the pepper mixture is tender, about 15 minutes. If it threatens to overflow the pan at any time, reduce the heat a bit. Pour the mixture into a food mill or through a coarse sieve and press the liquid through. Discard the solids.
   
   
2. Rinse the pan, return the liquid to it, add the butter and bring the liquid back to a rolling boil over high heat. Pour in the pectin, stir well, and continue boiling for 1 minute. Using a clean spoon, skim off any foam, though the butter should decrease the formation of foam. Pour the jelly into the prepared jars, leaving ¼-inch of headspace.
   
   
3. Process the jars in a boiling water bath according to the manufacturer's instructions, generally about 10 minutes. The jelly may require several hours to set. Refrigerate the jars after opening.
   
   Makes 7 half-pints.
   
   






Final Comments


Great served on crackers over cream cheese, or as a glaze for pork chops or tenderloin.