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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa.Lee Bremson, Kansas City, Missouri Ingredients:
5 medium sweet red peppers, coarsely chopped |
3 jalapeno peppers, stemmed and seeded |
2 garlic cloves, peeled |
1/2 cup red wine vinegar |
3 tablespoons balsamic vinegar |
2 tablespoons bottled lemon juice |
1 package (1-3/4 ounces) powdered fruit pectin |
3-1/4 cups sugar |
Directions:
1. Place the red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture.
2. Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 1-1/2 cups.
3. Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in the vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
4. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.
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