Hot Pepper Jelly by hickeyja

[rottiedogs]

Hot Pepper Jelly
Submitted by hickeyja on September 28, 2007 at 1:02 pm

DESCRIPTION
Hot Pepper Jelly

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe is for a green pepper jelly. See Variations below for making red, yellow or orange jelly. Also, if you have a jelly bag, you can pour the hot jelly into the bag and eliminate the skimming step.

1 cup seeded and chopped green bell peppers
1/4 to 1/3 cup canned jalapeno peppers, rinsed and seeded (1 small can) or roasted jalapeno peppers, peeled and seeded (do not rinse)
1 1/2 cups apple cider vinegar
6 cups sugar
1 bottle or 2 foil packets of Certo or 1 package of Sure-Jell
4-5 drops green food coloring

1. Place both kinds of peppers in blender or food processor with 1 cup vinegar and blend until smooth. Pour into a 4-5 quart saucepan. Rinse the workbowl with remaining vinegar and add to the peppers. Stir in sugar. Over medium high heat bring the mixture to a rolling boil that you can not stir down. Remove the pan from the heat and allow to stand for 5 minutes. Skim the foam off the top and discard. Stir in Certo and green food coloring. Pour the jelly immediately into containers, let cool to room temperature, then cover with plastic wrap and refrigerate.

2. Serve with cheese spread or cream cheese and crackers.

3. It will keep for several months in the refrigerator. If sealed in canning jars according to manufacturer’s directions, it will keep for months without refrigeration.

Replace green bell peppers and green food coloring with any of the following combinations:
• red bells and red food coloring
• yellow bells and yellow food coloring
• orange bells and orange food coloring

Wash, rinse and dry whole, unblemished peppers. Place peppers over an open flame (right on the burner of a gas stove or on a pepper roasting tray or close to the coals on a charcoal grill), turning frequently, until skins are blackened and blistered; be careful not to burn underlying pepper flesh. As soon as skin is evenly blackened and blistered, remove pepper from heat and wrap in a damp paper towel. Set aside to cool. When all peppers are roasted, beginning with first pepper, use the paper towel to gently remove blackened skin. Do not rinse peppers as that removes some of the flavor. Slice peppers open; remove seeds and ribs.

• Fleshy peppers such as bells, jalapenos, poblanos, new mexicos, etc. are best for roasting.
• If making red, yellow or orange jelly, try to find red, ripe jalapenos, rather than green ones.

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