Daniel and I planted a garden this summer. In August we were swimming in jalapeños!
My mom and I adapted a recipe from Ball Complete Book of Home Preserving.
Sweet Pepper Jelly
15 oz. seeded peppers (we used mostly jalapeños with a few banana peppers mixed in)
2.5 cups cider vinegar
7.5 cups white sugar
2 pouches pectin
- In a blender or food processor, puree peppers and 1 cup vinegar until smooth. This took several minutes.
- In a large, DEEP (it boils high) saucepan, mix pepper mix, sugar, and remaining vinegar. Bring to a boil over high heat. Store CONSTANTLY for 10 minutes. Your arms will be screaming.
- Stir in Pectin. Bring to a hard boil. Stir constantly for 1 minute.
- Remove from heat. Skim off any foam.
- Quickly pour jelly into jelly jars. Leave 1/4 inch at the top. Wipe rim and outside of jar. Place lid on jar.
- Put jars into the canner completely covered by water mixed with 1 Tablespoon white vinegar (this keeps jars from getting cloudy). Bring to a boil and boil for 10 minutes. Remove lid.
- Wait 5 minutes.
- Cool jars.
When ready to serve, if jelly is too firm, put desired amount in microwave for about 30 seconds, stir, and pour over cream cheese. Serve with Ritz crackers. This is such a yummy, simple appetizer!
We made our cute labels using Avery Oval Labels that we printed at home.
My little helper in the garden! We may have quit pulling the weeds…