17 September 2013

Pepper Jelly

I planted jalapenos in my garden this year. I also planted tomatoes so I had plans to make salsa. Well, I over watered my tomatoes and they died. Well, I thought they died, but they've made a little bit of a comeback and I might get a total of two Roma tomatoes this year. Long story short, I wont be making salsa. Well, the jalapenos didn't die so I still needed some way to use them up. I decided to try to can some pepper jelly. I used this recipe from Like Mother, Like Daughter.  I converted the recipe to use powdered pectin instead of liquid pectin. I'll be honest this jelly turned out really, really thick, but I didn't level out my tablespoons of pectin so that means I added a little extra pectin. I'm also a bad judge of when I consider liquid to be boiling so I'm fairly certain I boiled my jelly too long.  Now being too thick isn't a major catastrophe. I just stick my jar in the microwave  for 20-30 seconds to melt it to a spreadable consistency.  I have found this jelly to be very delicious. It's great on crackers, on crackers with cream cheese, on egg sandwiches, and with baked brie (recipe to come).

Pepper Jelly
  • 1/2 cup jalapenos, seeds removed and finely diced 
  • 1/4 cup bell pepper, seeds removed and finely diced 
  • 1 cup apple cider vinegar
  • 3 Tablespoon Powdered Pectin
  • 3 cups sugar
  • 4 8 oz canning jars
Measure out sugar and set aside. In a large pan combine the peppers, vinegar, sugar and pectin.With heat at medium high, bring to a full boil, stirring constantly. Add entire 3 cups of sugar to mixture at once. Stirring constantly, bring mixture backup to a full boil that cannot be stirred down. Continue to boil for one minute, then remove from heat.  
Ladle jelly into jars leaving 1/2 head space. Process in a water-bath caner for 10 minutes *adjusting for altitude. 

*1,000-3,000 ft add 5 minutes
3,000-6,000 ft add 10 minutes
6,000-8,000 ft add 15 minutes
8,000-10,00 ft add 20 minutes


  1. Mmm, maybe you'll have a jar to share when you get back here?

  2. Hi Erin,
    We would really enjoy your Pepper Jelly, it looks delicious. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen


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