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LOCATION: Recipes >> Preserving >> Hot Pepper Jelly 09

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Hot Pepper Jelly
Yield: about 6 half pints

7 sweet green peppers
1 jalapeno pepper
1 1/2 cups vinegar
1 1/2 cups apple juice
1/2 teaspoon salt
5 cups sugar
1 package powdered pectin
green food coloring

Wash peppers; remove stems and seeds; and cut into 1/2-inch squares.
Puree half of peppers and 3/4 cup vinegar in blender or food
processor. Puree remaining peppers and vinegar. Pour into a large
bowl and add apple juice. Cover and refrigerate overnight.

Strain pureed mixture through several thicknesses of damp cheesecloth.
Measure 4 cups juice into a large sauce pot. If necessary, add
water to make 4 cups. Stir salt and pectin into juice. Bring to
a rolling boil over high heat, stirring constantly. Add sugar and
return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Add a few drops of green
food coloring. Pour hot into hot, sterilized jars, leaving 1/4-inch
head space. Adjust caps. Process 5 minutes in boiling water bath.

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1 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
awesome, November 9, 2005 - 12:15 AM
Reviewer: Anonymous from Dubuque, Iowa
This is the same recipe I found in my canning books. I have made it several times, using powdered pectin. Only 1 time did it not set up for me. I then used the "jelly syrup" as a sauce for egg rolls. I have sold lots of this at our local farmers market. Also, 5 drops of green food coloring makes a nice color.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
WHAT HAPPENED???????, September 24, 2005 - 03:44 PM
Reviewer: LORIE from ONTARIO.... CANADA
YES, THIS RECIPE "WAS" TASTY & EASY... I TRIED MAKING IT "TWICE" AS PER THE RECIPE, STEP BY STEP... FIRST I USED POWDERED PECTIN, THEN I TRIED LIQUID PECTIN..... "BOTH TIMES" IT SET TO NOTHING MORE THAN A SYRUP.... NOT A JELLY AT ALL... WHAT HAPPENED?????????????/

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