Multi Pepper Jelly
List of Ingredients
3 cups prepared peppers (2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers)
1/2 small onion, finely chopped
2 tsp. salt, divided
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. ground red pepper
5 cups sugar
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin
2 1/2 tsp. whole cumin seeds, toasted
BOIL jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.
STEM and halve all peppers; discard seeds. Finely chop peppers. Measure 3 cups into colander. Add onion and 1 teaspoon of the salt. Let drain 3 hours, pressing to extract as much moisture as possible. Place pepper mixture in 6-or 8-quart saucepot. Add vinegar, lemon juice, remaining 1 teaspoon salt and spices.
MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Mix sugar thoroughly into peppers in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Reduce heat to medium low; simmer 10 minutes, stirring occasionally. Quickly stir in fruit pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. Makes about 6 (1 cup) jarsRecipe
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