2018 RECIPE FOUR: Saturday January 20th - hot pepper jelly

BACK STORY:
Carrie and I made a canning date since she's been super into it. We decided to make a hot pepper jelly spread - the kind you eat over cheese and crackers - because it's easy and delicious.

NOTES:
This was super easy and delicious, until the end. We used liquid pectin instead of powdered and didn't include nearly enough, so our "jelly" didn't really set and became more of a sauce. A chopper would help cut the peppers faster, though we just used a knife, and included approximately 2 red peppers, and 1 each of yellow, green, and jalapeno. I'll have to try it again with the powdered pectin to see how it differs. The recommendation of ladling the peppers into each of the jars first, then filling with the jelly, worked out perfectly to even out the pepper bits into each jar.

STARS: 
4 out of 5. Easy but you need the canning instruments to do it right!

RECIPE:
https://www.aforkstale.com/make-homemade-hot-pepper-jelly/

Ingredients

• 1 1/2 cup finely chopped and seeded Red Bell Pepper
• 1 cup finely chopped and seeded Yellow Bell Pepper
• 1 1/4 cup finely chopped and seeded Green Bell pepper
• 1/4 cup finely chopped and seeded Jalapeño
• 1 cup Apple Cider Vinegar
• 1.75 oz package powdered pectin
• 5 cups sugar
• 6 8 oz canning jars

Instructions

1. Sterilize six 8oz canning jars and lids in boiling water.
2. Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
3. Stir constantly. Bring to a rolling boil. Remove from heat.
4. Add sugar and place back on high heat. Return to a rolling boil for one minute.
5. Remove from heat. Skim off any foam from top.
6. Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
7. Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
8. Remove from heat.
9. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Recipe Notes

Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.