Tuesday, February 25, 2014

Pepper Jelly

Mountain Road Pepper Jelly

 I created  this "Easy" version of an earlier one.
10-20 whole Jalapeno or other hot peppers
5 - 10 whole Anaheim or similar peppers
(optional) 1 or 2 green bell peppers, cut and seeded
(the amount and kind of peppers will determine the “heat” of the jelly.)
Do not cut the hot peppers unless you want very hot jelly.
2 cups apple or white/pink grape juice
1 cup Apple cider vinegar
    Bring mixture to a boil. Simmer slowly for about 10-15 mins. Cool slightly, then strain the pepper mixture out with a colander or strainer.   
Transfer the collected juice into a 6 qt pan.   You should have about 3 cups of liquid. Add another cup of apple juice.    A dd 1 package of powdered pectin designed for low sugar processing.   Mix thoroughly with whisk until pectin is dissolved.  Bring to a boil.  Then add  2 1/2  cups sugar and 1/2 tsp. of Fruit Punch Kool Aid (optional…for color).  Boil about 1 more minute.  Let cool slightly and ladle into small jars (baby food size) or 4 oz if you are going to refrigerate.  Otherwise ladle into hot half pint or 4 oz canning jars.  Seal with hot, sterilized lids and rings. You can do another batch by using the pepper mixture again. Strain off the juice measuring 4 cups for a batch. Add grape or apple juice to make the required 4 c. amount. It will set up once refrigerated.  If it does turn into syrup, it can be used in glazes or barbecue sauces.
Serve a tiny dollop with crackers, cream cheese.
Use as a condiment for meats.

Options:  substitute Cranberry Juice or Apricot Nectar for the Apple juice.

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