Directions
To start on this pepper jelly recipe clean and sterilize jars, lids and rings. Keep warm.
Coarsely chop peppers and garlic and place in a food processor. Puree until smooth.
Strain the juice off the puree through a fine mesh strainer over a large pot. Let sit 30 minutes or until about 3 cups juice is strained. If necessary, add 1 cup boiling water to the puree to extract more juice.
Combine pepper juice with lemon juice and vinegar in a large stainless steel saucepan. Whisk in pectin until dissolved and heat mixture over medium high heat. Stir often. Bring to a boil.
Add sugar to boiling mixture, stirring constantly, and return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam.
Quickly pour jelly into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
To start on this pepper jelly recipe clean and sterilize jars, lids and rings. Keep warm.
Coarsely chop peppers and garlic and place in a food processor. Puree until smooth.
Strain the juice off the puree through a fine mesh strainer over a large pot. Let sit 30 minutes or until about 3 cups juice is strained. If necessary, add 1 cup boiling water to the puree to extract more juice.
Combine pepper juice with lemon juice and vinegar in a large stainless steel saucepan. Whisk in pectin until dissolved and heat mixture over medium high heat. Stir often. Bring to a boil.
Add sugar to boiling mixture, stirring constantly, and return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam.
Quickly pour jelly into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.
