Every Christmas at the Craft Show there is always a lady selling Red Pepper Jelly. Usually it is around $10 a jar.
A few weeks ago I was at the market and noticed there was a place selling peppers for $4.99 a basket not sure what it would be considered it is not a bushell, but more than a quart.
Anyhow I never made Red Pepper Jelly before so I searched online and read the instructions at first I thought wow this look like it is a pain in the A#@ to make.
Then I came across a video tutorial and it did not look that bad.
So when all was said and done from the time it took to sterilize the jars until I had the kitchen cleaned it took just about 2 hours. It says it makes 3 jars it is actually closer to 3 1/2 next time I think I will use the mini jars.
Here is the recipe I used.
Red Pepper Jelly
Prep 15 min
Cook 5 min
Makes 3 cups (750 mL)
Cook 5 min
Makes 3 cups (750 mL)
6 red bell peppers
3 cups (750 mL)
granulated sugar
∫ cup (125 mL) cider vinegar
1 to 2 tsp (5 to 10 mL)
Tabasco, preferably
chipotle-flavoured
85-mL pouch
Certo liquid pectin
3 screw-top rings and
new vacuum-seal lids
3 canning jars that
each hold 1 cup (250 mL)
3 cups (750 mL)
granulated sugar
∫ cup (125 mL) cider vinegar
1 to 2 tsp (5 to 10 mL)
Tabasco, preferably
chipotle-flavoured
85-mL pouch
Certo liquid pectin
3 screw-top rings and
new vacuum-seal lids
3 canning jars that
each hold 1 cup (250 mL)
Step 1
Begin by sterilizing
jars and lids. Core and seed
peppers, then cut into pieces.
Place in a blender or food
processor. Pulse until finely
diced. Turn into a sieve set
over a bowl to collect juice.
Press with the back of a spoon
to extract juices. When you
have a cup (250 mL) of juice,
discard solids
Begin by sterilizing
jars and lids. Core and seed
peppers, then cut into pieces.
Place in a blender or food
processor. Pulse until finely
diced. Turn into a sieve set
over a bowl to collect juice.
Press with the back of a spoon
to extract juices. When you
have a cup (250 mL) of juice,
discard solids
Step 2
Pour 1 cup (250 mL) juice
into a large saucepan and set over
high heat. Stir in sugar, vinegar
and Tabasco. Bring to a boil,
stirring occasionally. Then stir
in liquid pectin. Bring back to a
boil. Continue stirring constantly,
while jelly boils vigorously, for
1 min. Remove from heat.
Pour 1 cup (250 mL) juice
into a large saucepan and set over
high heat. Stir in sugar, vinegar
and Tabasco. Bring to a boil,
stirring occasionally. Then stir
in liquid pectin. Bring back to a
boil. Continue stirring constantly,
while jelly boils vigorously, for
1 min. Remove from heat.
Step 3
Using a metal ladle
or a large spoon, skim off
and discard any foam as it
forms on top of the jelly. The
foam will cloud the jelly. Be
careful because the liquid is
extremely hot.
Using a metal ladle
or a large spoon, skim off
and discard any foam as it
forms on top of the jelly. The
foam will cloud the jelly. Be
careful because the liquid is
extremely hot.
Step 4
Ladle into warm
sterilized jars. Using a damp
cloth, wipe rims of jars clean.
Fit flat vacuum-seal lids on
top of jars, then screw on
rings. The heat from the jelly
will cause the lids to seal.
Let jars stand on counter
until completely cool, from
12 to 24 hours.
Ladle into warm
sterilized jars. Using a damp
cloth, wipe rims of jars clean.
Fit flat vacuum-seal lids on
top of jars, then screw on
rings. The heat from the jelly
will cause the lids to seal.
Let jars stand on counter
until completely cool, from
12 to 24 hours.
Recipe courtesy of Chatelaine.com
http://en.chatelaine.com/english/binary/pdf/issue/2008/08/Red_Pepper_Jelly.pdf
