Five Pepper Jelly
Ingredients
- 2 each red bell peppers
- 1 each green bell pepper
- 4 each jalapeño or serrano peppers
- 0.5 each onion, finely chopped
- 2 tsp salt, divided
- 0 cup red wine vinegar
- 0.5 cup fresh lemon juice
- 0.5 tsp chili powder
- 0.5 tsp crushed red pepper
- 5 cup granulated sugar
- 0.5 tsp butter or margarine
- 2 each pouches fruit pectin
- 0 tsp whole cumin seeds, toasted
Instructions
- 1
Boil six 1/2-pint canning jars for at least 15 minutes.
- 2
Place flat lids in saucepan with water and bring to a boil.
- 3
Remove from heat and let stand in hot water until ready to fill.
- 4
Drain well before filling.
- 5
Stem and halve all peppers, discard seeds and finely chop the peppers.
- 6
Measure 3 cups into a colander.
- 7
Add onion and 1 teaspoon of the salt.
- 8
Let drain for 3 hours, pressing to extract as much moisture as possible.
- 9
Place pepper mix in a 6- or 8-quart saucepot.
- 10
Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper.
- 11
Measure sugar in a separate bowl.
- 12
Scrape excess sugar from cup with a spatula to level for exact measure.
- 13
Mix sugar thoroughly into peppers in sauce pot.
- 14
Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly.
- 15
Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally.
- 16
Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.
- 17
Remove from heat and stir in cumin seeds.
- 18
Skim any foam with a metal spoon.
- 19
Ladle quickly into prepared jars, filling to within 1/3-inch of the top.
- 20
Wipe jar rims and threads.
- 21
Cover with two-piece lids and screw bands tightly.
- 22
Invert jars for 5 minutes and turn upright.
- 23
Makes about 6 (1-cup) jars.