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September 12, 2017 Canning, Jams & Preserves, Preserving Recipes, Recipes

Pepper Jelly Recipe

Pepper JellyMrs. Wages Pepper Jelly Kit comes with almost everything you need to make the best pepper jelly. The kit includes pectin and spices, all you need is the peppers, lemon juice, vinegar and sugar, and you will be on your way to stocking your pantry with some sweet and savory jelly.

Pepper Jelly works well as a glaze on meat or fish, served with cream cheese and crackers as an appetizer, mixed with a little olive and vinegar for a salad dressing, or as a sandwich spread. Get more ideas on how to use Pepper Jelly here.

Check out the Mrs. Wages Pepper Jelly recipe below. 

Pepper Jelly

Yield: 12 Half-Pints

Ingredients

4 lbs. Fresh bell peppers (about 8-10 medium peppers)

2 cups White distilled vinegar

¼ cup Bottled lemon juice

Pepper Jelly Kit1 pouch Mrs. Wages Pectin Blend (included in Mrs. Wages Pepper Jelly Kit)

1 pouch Mrs. Wages Pepper Jelly Mix (included in Mrs. Wages Pepper Jelly Kit)

9 cups Sugar

Prepare canning jars and lids and water bath canner.

Wash bell peppers, seed and chop. Place chopped peppers in a juicer to extract pepper juice in a 2-quart container. Skim off foam. Or, place chopped peppers in a food processor and puree to smooth. Gently strain the puree through cheesecloth into a 2-quart container.

If needed, add water to pepper juice to yield 5 cups (40 fluid oz.) of juice.

Combine prepared pepper juice, vinegar and lemon juice in a large non-reactive saucepan. Do not use aluminum. Stir in Mrs. Wages Pectin Blend and Mrs. Wages Pepper Jelly Mix. Heat mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.

Ladle hot mixture into prepared jars, filling evenly. Leave ¼-inch headspace. Remove air bubbles, wipe rim and place lids and rings on each jar.

Process half-pints for 5 minutes in a boiling water bath canner. Turn off heat, carefully remove canner lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 1 week.

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