Viewing post #1078969 by wildflowers
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| This recipe is from my Ball Canning book. The recipe still calls for a jalepeno, which I think could easily be omitted. Also, I used the following abbreviations ~ T = Tablespoon t = teaspoon C = Cup Green Pepper Jelly 7 sweet green peppers 1 jalepeno pepper 1 1/2 C cider vinegar, divided 1 1/2 C apple juice 6 T Ball Classic Pectin 1/2 t salt 5 C sugar Green food coloring (optional) To Prepare Juice: Wash peppers; remove stems and seeds. Cut peppers into 1/2-inch pieces. Puree half the peppers and 3/4 C vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. If needed, add additional apple juice to make 4 cups. To Make Jelly: Combine juice, classic 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 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot prepared jars, leaving 1/4-inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner. Recipe variations: Substitute sweet red, orange or yellow peppers and red, orange or yellow food coloring. FAITH over fear! |
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