Green Pepper Jelly Canning Recipe
This Green Pepper Jelly Canning Recipe may be a bit unconventional but it's sure to be a hit at your next gathering.
Equipment
- water bath canner and rack
- half-pint or quarter pint canning jars, lids, rings
- head space/bubble tool
- large pot
- cheese cloth
- food processor
- knife and cutting board
- canning funnel
- jar lifter
- towels
- measuring spoons and cups
Ingredients
- 7 Green Bell Peppers
- 1 optional jalapeno
- 1½ Cups Bottled Apple Cider Vinegar
- 1½ Cups Bottled Apple Juice
- 1 Package Regular Powdered Pectin
- ½ tsp. Salt
- 5 Cups Sugar
Instructions
Prep
- Wash Peppers and remove seeds.
- Chop into medium size pieces.
- Puree half the chopped green peppers in a food processor with half of the apple cider vinegar. Set aside and repeat with remainder of green peppers and apple cider vinegar.
- Stir apple juice into mixture
- Cover and refrigerate overnight.
- Strain mixture through cheesecloth onto a bowl. Discard pulp.
- Measure out four cups of juice.
Cook
- Prepare jars by washing them and putting them into canner to warm.
- Meanwhile combine juice, salt, and pectin into a large pot and bring to a boil on high heat stirring constantly.
- Add sugar.
- Stirring constantly, bring back to a rolling boil and boil hard for one minute. Remove from heat.
Prepare
- Remove warm jars from canner and place on towel.
- Ladle jelly into jars leaving ¼ inch headspace.
- Check headspace and wipe jar rims.
- Center lids on jars and screw on bands finger tip tight.
Process
- Using jar lifter, lift filled jars into canner. Make sure jars are covered with 1 to 2 inches of water.
- Place lid on canner and bring to a boil on medium high heat.
- Once boiling, process jars for ten minutes adjusting for altitude.
- After processing time is complete, remove lid and turn off burner. Let sit 5 minutes.
- Remove jars after 5 minutes and place on towel to cool for at least 12 hours. Do not adjust bands.
- Remove bands, check seals, and label.
- Serve with cheese and crackers. Enjoy!