Friday, October 23, 2009
This year I grew peppers solely for the purpose of making jelly. The peppers I grew were Gypsy (mild), Marconi (mild) and Volcano (hot, but not killer hot). My spouse had the idea of using the juicer on the peppers and then making jelly out of the juice. The only problem I had then was figuring out how much juice to use since the recipes called for chopped up peppers, not juice. The Gypsy peppers ripened yellow and made a nice golden jelly, while the Marconi peppers are green and made an olive green jelly.
Here is the recipe I used:
2 cups juice from mild peppers
1/2 cup juice from hot peppers
2 cups cider vingegar
6 cups sugar
2 pouches of Certo liquid pectin
Juice peppers using a juicer.
Combine with vinegar and sugar in large pot.
Bring to a boil, stirring constantly. Boil for ten more minutes.
Add pectin. Bring back to a rolling boil and keep boiling for 1 minute.
Pout into hot sterilized jars.
Process (boil) in hot water bath for 10 minutes.
At first I used just 1 cup of juice from the mild peppers and 1/2 cup from the Volcanos, but that didn't seem quite peppery enough, so I eventually settled on 2 cups of either Gypsy or Marconi pepper juice and 1/2 cup of Volcano pepper juice. Next time, I'll grow more hot peppers and make the jelly even hotter.