Green Pepper Jelly

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 As most of y’all know.  My family is very important to me.  The eldest member of our family, my aunt Ellen, recently passed away, and for some reason I felt the need to make a family recipe.  Some how, it makes me feel closer to my family.  Being 1000 miles away I don’t get to be with them like I’d like to be.  Unfortunately I couldn’t go to aunt Ellens’ funeral.  So I decided to dig through family recipes and make one to fell part of them.

I picked this pepper jelly because it was something I could make and “can”.  Aunt Ellen always put up her own vegetables and such, most of our family did.  It was a way of making summer gardens last through the winter months.  We always had a pantry or basement full of mason jars filled with wonderful things we grew ourselves.

I hope y’all like this jelly.  It is great as a marinade, on crackers with cream cheese, or just on toast in the morning with a cup of coffee.

Before you can anything, Go to the National Center for Home Canning at: https://nchfp.uga.edu/publications/publications_usda.html

Always follow the guidelines set forth by the National Center for Home Canning at the above link.  Do NOT just go by what I may say in my recipes or videos as it could be wrong and cause health issues.  I try my best to make sure everything is followed correctly for your safety, but you need to protect yourself and always follow the National Center for Home Canning guidelines whenever you can food yourself.

Ingredients:

• 7 sweet green peppers
• 1 jalapeño pepper
• 1 ½ cups cider vinegar, divided
• 1 ½ cups apple juice
• 1 package powdered pectin
• ½ teaspoon salt
• 5 cups sugar
• Green food coloring (optional)

First you have to make the juice we are going to use to make the jelly:

Wash peppers; remove stems and seeds. Cut peppers into ½-inch pieces. Puree half the peppers and ¾-cup vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine purée and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. (I use cheese cloth and a strainer)  Measure 4 cups juice. Add additional apple juice to make 4 cups, if needed.

Now we make the yummy jelly:

Combine juice, powdered pectin, and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4-inch head space.  Put on the lid and ring and secure. Process 10 minutes in a boiling water canner.