Golden Pepper Jelly

Gather

Ingredients

• 5 cups chopped yellow bell peppers
• 1/2 cup chopped Serrano chile peppers
• 1-1/2 cups white distilled vinegar (5% acidity)
• 5 cups granulated sugar
• 1 pouch (3 oz) liquid pectin

Preserve

Instructions

1. 01

   Wear plastic or rubber gloves while handling hot peppers. Wash all peppers; remove stems and seeds, but leave the hot-pepper membranes in place.

2. 02

   Pre-sterilize half-pint jars and keep them hot. Prepare lids and bands according to the manufacturer’s directions.

3. 03

   Purée the sweet and hot peppers with enough of the measured vinegar to help them blend.

4. 04

   Combine the pepper purée and remaining vinegar in an 8- to 10-quart saucepan. Bring to a boil and boil for 10 minutes.

5. 05

   Take the pan off the burner, then filter the mixture using a jelly bag or several layers of cheesecloth.

6. 06

   Measure exactly 2-1/4 cups strained pepper-vinegar juice into the saucepan. Stir in the sugar and bring to a boil.

7. 07

   Stir in the liquid pectin and bring the mixture back to a vigorous boil. Keep it boiling for 1 minute while stirring without pause, then take the pan off the heat and promptly skim away foam.

8. 08

   Spoon the hot jelly into heated half-pint jars, allowing 1/4 inch headspace. Clean the rims, then fit the prepared lids and bands.

9. 09

   Use the tested boiling-water process: 5 minutes (base time).
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