Charlie's Pepper Jelly #2

Charlie's Pepper Jelly #2
Adapted from pepperfool.com
Charlie's Pepper Jelly #2

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pepperfool.com

Ingredients

  • 2

    green bell peppers

  • ◦2 red bell peppers

  • ◦2 yellow bell peppers OR any combination of the above

  • ◦4 Habanero/Scotch Bonnet peppers OR 6 jalapeno peppers

  • ◦5 1/2 cups sugar

  • ◦2 cups WELCHES White Grape Juice

  • ◦1 cup HEINZ cider vinegar

  • ◦1/4 cupfresh lemon juice

  • ◦2 pouches CERTO (DO NOT SUBSTITUTE

Directions

Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled. Serving Ideas : Serve with cream cheese and crackers NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book.

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