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Green Pepper Jelly

List of Ingredients




Green Pepper Jelly


Ingredients
7 sweet green peppers
1 jalapeño pepper
1 1/2 cups vinegar, 5% acidity, divided
1 1/2 cups apple juice
1 package 100% Natural® Fruit Jell® Pectin
1/2 teaspoon salt
5 cups sugar
Green food coloring (optional)


Instructions
Wash peppers; remove stems and seeds; cut into ½-inch pieces. Purée half of peppers and 3/4 cup vinegar in blender or food processor. Purée remaining peppers and vinegar. Combine purées in a large bowl; stir in apple juice. Cover and refrigerate overnight.

Prepare canning jars and closures according to instructions. Jars should be covered with water and boiled 10 minutes to sterilize.

Strain puréed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring if desired. Carefully ladle hot jelly into hot, sterilized jars, leaving ¼-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 5 minutes in a boiling-water canner.
Yield: about 6 half-pints.

Recipe