My Pepper Jelly

There are numerous recipes out there for pepper jelly.  I have to give credit for mine to Food.com contributor riffraff.  I have made this version several times and will share what I have learned and my tweaks to the recipe.  My main tweak is the use of dry pectin and the addition of more pectin for a more firm set.  I also recommend processing any canned food according to accepted standards.

Yield: 6 to 7 1/2 pint jars

The Recipe:

• 1 cup hot peppers, chopped ( I use mostly jalapeno with a mix of other hot peppers from my garden, what ever is on hand)
• 2 cups bell peppers, chopped - use red, yellow, or orange for greater color in the final product
• 1/4 cup chopped garlic - rough chop is fine
• 1 1/2 cups white vinegar ( if you change the vinegar make sure it has the same acidic level as white, 5% or more.)
• 6 cups sugar ( reduce to 5 for a spicier version)
• 2 packets Liquid Pectin/ 1 box or 1 box of dry pectin
• 1/2 tsp. butter

Directions:

• Follow accepted hot water bath canning procedures like these from Ball - http://www.freshpreserving.com/waterbath-canning.html

Prep jars and lids


Dry Pectin: See package for more detail on use

• Mix peppers, garlic and vinegar in a large pot
• Add pectin and butter to mix and bring to a rolling boil (a boil that does not stop when stirred), stirring often
• Stir in sugar
• Return to rolling boil and cook for 2 minutes, stirring constantly  
• Remove from heat and skim off any foam with metal spoon

Liquid Pectin: See package for more detail on use

• Mix peppers, garlic, vinegar and sugar in a large pot- bring to a rolling boil (a boil that does not stop when stirred), stirring often and cook for 5 minutes.
• Remove from heat, stir in liquid pectin

Pour in 1/2 pint jars, add lid and ring twisting to finger tight
Process jars in hot water bath
As jars are cooling, about an hour or two after removing from caner, shake jars to distribute the peppers before the jelly sets.