Canning Recipe: Green Pepper Jelly


We've been fortunate to get quite a bit of canning done over the last few weeks.  Our beautifully filled jars are adding up to full cupboards!  One of the recipes we tried last year and has made a return this year is the Green Pepper Jelly from the Ball Book of recipes.  It's spicy, sweet and tangy.  Perfect atop cheese and crackers.  And beautiful too!

I make two changes to the original recipe.  In the original recipe they say to strain the juice from the pulp after processing the peppers.  Then, if you don't have enough juice to measure 1 1/2 cups the recipe tells you to add enough water to get 1 1/2 cups.  Instead, I add some of the pulp to bring the mixture to 1 1/2 cups.  I like a bit of texture in my jelly and this works perfectly.  I usually add about 1/4 cup of the pulp.  I've made this adjustment in the recipe below.  I also omitted the garlic originally called for.


Green Pepper Jelly
Recipe source:  Ball Complete Book of Home Preserving
Makes:  Seven 4-ounce jars

4 Green Bell Peppers, stemmed and seeded
2 Jalapeno Peppers, stemmed and seeded
2/3 cup white vinegar
2 Tablespoon Lemon Juice
1 Package Regular Powdered Fruit Pectin {1.75 oz}
3 2/3 cups granulated sugar

In a blender or food processor fitted with a metal blade, puree all the peppers until smooth.

Transfer puree to a dampened jelly bag, cheesecloth or a fine mesh stainless steel strainer set over a deep bowl.  Let drip until you get 1 1/4 cups pepper juice.  Add enough pulp to bring it to 1 1/2 cups.

Meanwhile, prepare canner lids and jars according to canning instructions.

Transfer the 1 1/2 cups pepper juice/pulp mixture to a large, stainless steel saucepan.  Add vinegar and lemon juice.  Whisk in pectin until dissolved.  Bring to boil over high heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard, stirring constantly, for 1 minute.  Remove from heat and quickly skim off foam and discard.

Quickly pour hot jelly into prepared hot jars, leaving 1/4 inch headspace.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid, wait 5 minutes, then remove jars to cool.  Store.


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3 comments:

Nanna Chel said...

Hmmm, bell peppers...I alway have to work out if they are what we call capsicums here in Australia as opposed to chillies. I think that is right. Thanks for the recipe. I have planted some capsicum seeds and hopefully they will come up okay.

Staci at Life At Cobble Hill Farm said...

Sorry about that Nanna Chel - I believe you are correct that they are capsicums. :)

Michaele said...

Looks just wonderful Staci!