Cooking web notes

If you have an abundance of green or red peppers from your summer garden that you need to use it, I suggest trying your hand at making some homemade pepper jelly.



This is the recipe I personally use from my Canning and Preserving Cookbook by Linda Ferrari.



Pepper Jelly Recipe



2 medium-sized green or red peppers

1/2 cup fresh hot chili peppers or 1/2 cup canned chilis

1 1/2 cups cider vinegar

6 cups granulated sugar

6 ounces liquid pectin (2 envelopes)



Remove stems and seeds from peppers. Grind peppers in a food processor until liquidfied. Measure 3/4 cup into a heavy saucepan. Grind the hot chilis in the same way and add to the pan with the peppers. Add the vinegar and granulated sugar.



Bring to a full rolling boil, stirring constantly. Add in the liquid pectin and bring back to a full boil and boil for 1 minute. Remove from heat and skim foam off with a metal spoon. Ladle into hot jars and seal. Process in a water bath canner for 5 minutes.



Makes 7 half-pint jars.