Post by cfrosty on Dec 19, 2016 21:47:34 GMT -5
I am giving this to the neighbor's with the Texas Cranberry/Jalapeno Bread (claire797) for Christmas gifts. I had my husband test the jelly today and he really enjoyed it. I know you shared that years ago but I just recently found it. Thank you!
* Exported from MasterCook *
Pepper Jelly T&T (Beth's)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups minced sweet to mild peppers
1/2 cup minced hot peppers
1 onion -- minced
7 1/2 cups sugar
1 1/2 cups cider vinegar
1 T dried chili peppers (optional)
6 oz. liquid pectin
Combine first 5 ingredients in a large Dutch oven and bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin and dried chili peppers, if used; boil three minutes longer, stirring frequently. Remove from heat; skim off foam with metal spoon.
Quickly pour jelly into hot sterilized jars, leaving 1/4 inch head space; wipe jar rims and cover with lids and screw on bands. Process in boiling water bath for 5 minutes. Makes 7-8 half-pint jars.
NOTE: Use a variety of red and green peppers (I've tried yellow, orange and purple, but after cooking they seem to get lost. The red and green are the ones that show up best.) We use bells and jalapenos mostly, but will add some Anaheims, hot wax peppers, Serrano, or a bit of whatever the garden bears. I also tried this once with Penzey's Adobo seasoning instead of the dried chilies. If you like that adobo/chipolte flavor, try it.
Source:
"Beth 10/13/02 clbb"
S(Internet Address):
"http://192.99.119.244/showthread.php?31311-A-Good-Pepper-Jelly-Recipe"
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* Exported from MasterCook *
Pepper Jelly T&T (Beth's)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups minced sweet to mild peppers
1/2 cup minced hot peppers
1 onion -- minced
7 1/2 cups sugar
1 1/2 cups cider vinegar
1 T dried chili peppers (optional)
6 oz. liquid pectin
Combine first 5 ingredients in a large Dutch oven and bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin and dried chili peppers, if used; boil three minutes longer, stirring frequently. Remove from heat; skim off foam with metal spoon.
Quickly pour jelly into hot sterilized jars, leaving 1/4 inch head space; wipe jar rims and cover with lids and screw on bands. Process in boiling water bath for 5 minutes. Makes 7-8 half-pint jars.
NOTE: Use a variety of red and green peppers (I've tried yellow, orange and purple, but after cooking they seem to get lost. The red and green are the ones that show up best.) We use bells and jalapenos mostly, but will add some Anaheims, hot wax peppers, Serrano, or a bit of whatever the garden bears. I also tried this once with Penzey's Adobo seasoning instead of the dried chilies. If you like that adobo/chipolte flavor, try it.
Source:
"Beth 10/13/02 clbb"
S(Internet Address):
"http://192.99.119.244/showthread.php?31311-A-Good-Pepper-Jelly-Recipe"
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