This year we had a bumper crop of peppers. In addition to stringing over 100 hot peppers, we sliced and froze 10 gallons of bell peppers, made pepper relish and hot pepper jelly. This this the first time I have made pepper jelly, the recipe that I used was from the University of California. It was very quick and easy to make.
4 or 5 Hot peppers cored and chopped
4 medium Bell peppers cored and chopped
1 cup white vinegar (5%)
5 cups white sugar
1 pouch liquid pectin
*Put half the peppers and half of the vinegar into a blender; cover and process until peppers are liquified. Repeat with remaining peppers and vinegar.
*Combine the pepper and vinegar mixture with the sugar in a large saucepan and boil slowly for 10 minutes. Remove from heat.
*Add liquid pectin and boil hard for 1 minute.
*Skim foam from the top of the jelly. Pour Jelly into canning jars, leaving 1/4 inch head space.
*Process 1/2 pint or pint jars in hot water bath canner as follows:
0-1000 ft – 5 mins
1001-6000 ft – 10 mins
above 6000 ft – 15 mins
Yield – 5 half pint jars
We really liked this recipe. The jelly is very flavorful but not too. It is really good served over a soft cheese, like cream cheese, with crackers. If I get ambitious, I might even get really crazy and try making homemade cream cheese.