Clear Hot Pepper Jelly With Powdered Pectin
- FOR THE JELLY:
- 1 cup ground bell pepper including juice
- 2 tablespoons coarsely-chopped jalapeño peppers ground
- 3/4 cup cider vinegar, 5% acidity
- 1/2 cup water
- 1 pinch salt
- 2 cups pepper liquid from above
- 2 tablespoons strained lemon juice
- 1 box powdered pectin
- 2 1/2 cups sugar
- 2 drops green food color - (to 3)
Wash and remove seeds from fresh peppers, or use frozen ones. Grind or process with steel blade in food processor. Add vinegar, water, and salt and boil about 5 minutes. Cool and strain, pressing out all the juice. Measure liquid, adding water to make 2 cups total.
In a medium saucepan (about 4-quart size) add pepper juice, lemon juice, powdered pectin, and food color. Mix well. Bring quickly to a hard boil, stirring occasionally. At once add sugar, stirring well. Bring quickly to a full rolling boil (that foams near the top and cannot be stirred down). Boil one minute, stirring constantly. Remove from heat, skim off foam with a metal spoon.
Pour at once into sterilized half-pint canning jars, leaving 1/8-inch headspace. Wipe sealing edge clean with a damp cloth. Seal and process 5 minutes in boiling water. Remove jars; cool and store.
This recipe yields 2 to 3 half-pint jars.