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Fanny Flagg's Pepper Jelly




Source of Recipe


From Fannie Flagg's Original Whistle Stop Cafe Cookbook


List of Ingredients




1 to 2 large or 4 to 6 small bell peppers
5 to 8 hot peppers (optional) or use additional bell peppers
6 cups sugar
1 1/3 cups vinegar (5% acidity)
2 packages (3 ounces each) liquid pectin
2 drops green or red food coloring, according to the color of peppers used (optional)



Recipe



You will need: six half-pint jelly jars for this recipe. Sterilize them in boiling water just before making this, or run them through the dishwasher. They should be hot when you pour in the jelly.

Rinse peppers, remove seeds and ribs, and cut into chunks. Process each type of pepper in a food processor until coarsely ground. Do not overprocess. Measure one cup ground bell pepper and 1/3 cup ground hot pepper. If not using hot peppers, measure 1 1/3 cup bell pepper.

Combine the ground peppers, sugar and vinegar in a large saucepan; bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin; boil 3 minutes, stirring frequently. Remove from heat; skim off foam.

Quickly pour hot jelly into hot sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean. Cover with metal lids and screw on bands.

Store in refrigerator, or process in boiling water bath for five minutes.

Makes 3 cups.

Approximate values per 1 tablespoon-serving: 113 calories, 0 fat, 0 cholesterol, 29 g carbohydrates, .2 mg fiber, 0 protein, 8 mg sodium, 1 percent calories from fat.