[ Home ] [ Recipes ] [ Shirley's collected recipes ][Mom's Recipes]

Pepper Jelly

1.  Jalapeno Jelly

Source: Sunset Home Canning

Note: Do not substitute dry for liquid pectin or double the recipe. Any combination of hot and sweet peppers can be used as long as you end up with 1 cup total. Peppers can be chopped in a blender or food processor, but hand chopping makes a less liquidey, more flavorful. Wear gloves, though! 1. Jalapeno Jelly

yield: about 7 half-pints
storage time: processed or frozen: up to 1 year; unprocessed about 1 month in refrigerator

1/4 cp chopped green jalapeno chiles (about 5 large chiles, or about 1/4 lb)
3/4 cp chopped green bell pepper (about 2 small bells, or about 1/4 lb)
6 cps sugar
2 1/2 cps cider vinegar (5% acidity)
2 pouches (3 oz. each) liquid pectin

1. Have sterilized jars and lids ready. (See Garden Links for Home Canning Guide link)
2. Chop peppers and place them with any liquid in a heavy-bottomed 8-10 quart pan.
3. Stir in sugar and vinegar till well blended and bring to a full rolling boil over high heat, stirring constantly.
4. Stir in pectin at once. Return to a full rolling boil; then boil, stirring, for one minute.
5. Remove form heat and skim off any foam.
6. Ladle hot jelly into sterilized half-pint jars, leaving 1/4" headspace.
7. Wipe rims and thread clean; top with hot lids, then firmly screw on bands.
8. Process in boiling water canner for 5 minutes. Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2" headspace; apply lids. Let stand for 12-24 hours at room temperature. Freeze or refrigerate.

2.  Apricot-Red Pepper Jelly

Source: Small-Batch Preserving, Ellie Topp, Margaret Howard

Note:  We like it hot, so we use more hot peppers than this recipe calls for. This jelly makes an outstanding BBQ baste or marinade. Just heat some of the jelly with a little oil, some freshly squeezed lemon or lime, and a tablespoon or so of Worcestershire Sauce. Save some to serve as a sauce at the table.

1    pkg (about 6 oz) dried apricots (about 1 1/4 cps, chopped)
3/4    cp red bell pepper, chopped
1/4    cp fresh red or green jalapeno chiles (4-6 medium-sized chiles)
2 1/2    cps cider vinegar (5% acidity)
1 1/2    cps water
1    box dry pectin (1 3/4 or 2 oz)
6    cps sugar

1. The recipe calls for chopping the peppers and apricots with 1 3/4 cups of vinegar till finely ground. Since we prefer a more chunky jelly, about half of the peppers are hand chopped;the rest can be blended or chopped in a food processor.
2. Pour into heavy-bottomed 8-10-quart saucepan. Rinse blender or food processor with 1 1/2 cps water and remaining 3/4 cp vinegar and pour into pan.
3. Stir in pectin; bring to full rolling boil over high heat, stirring constantly.
4. Quickly add sugar, still stirring. Return to full rolling boil; then boil, stirring, for 1 minute. (If using a 2-oz box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.
5. Prepare as above in Steps 6-8.

3. Green Pepper Jelly

Source:  1995 Bell Book of Home Canning

Warning: Requires overnight refrigeration and processing.
Yield: about 6 half-pints.

7 sweet green and/or red peppers
1 jalapeno pepper
1 1/2 cps vinegar, divided in half
1 1/2 cps apple juice (canned or frozen OK)
1 pkg powdered pectin (about 1 pouch liquid)
1/2 t salt
5 cps sugar food coloring is optional (editorial opinion: jelly is much more attractive without)

1. Wash and remove stems and seeds. Cut into 1/2" pieces.
2. Puree half the peppers and 3/4 cp of vinegar in food processor.
3. Pour in large bowl, then puree remaining peppers and vinegar. Add to first batch.
4. Stir in apple juice. Cover and refrigerate overnight.
5. Strain pureed mixture through several layers of cheesecloth. Measure 4 cps juice, adding enough apple juice to make 4 cps if needed.
6. Combine juice, pectin and salt in large saucepot. Bring to boil over high heat, stirring constantly.
7. Add sugar, stirring till dissolved. Return to rolling boil and boil hard for 1 minute, stirring constantly.
8. Remove from heat and skim foam if necessary. If desired, add food coloring now.
9. Ladle hot jelly into hot, sterilized jars, leaving 1/4" headspace. Adjust two-piece caps and process 5 minutes in boiling-water canner.