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11.12.11

RED PEPPER JELLY


I bought some red peppers with the thought of giving another try to making red pepper jelly. My first effort tasted lovely but the texture was like tar. Keeping in mind the disastrous batch I made in the fall, I went to the website of Mennonite Girls Can Cook for the recipe. Thanks to the ladies we now have great pepper jelly for Christmas! I was out of 250 ml jars, so I used the 500 ml jars instead. I made two batches and each batch gave me two 500 ml jars of jelly and some. The one thing you have to remember is never double a Certo recipe always cook it one batch at a time.

2 cups finely chopped red bell peppers
5 1/2 cups sugar
2/3 cup red wine vinegar
1/2 cup water
1/2 cup lemon juice
Tabasco Sauce to taste [optional]
1 pouch of liquid Certo

• Cut open and take seeds out of 2-3 red bell peppers.
• You can also add one hot pepper for more heat.
• Chop fine in food processor or blender.
• Place peppers, sugar, red wine vinegar and water in large dutch oven over high heat.
• Heat and stir until it boils.
• Remove from heat and let stand for 15 minutes.
• Place pot back on heat and reheat to boiling.
• Add lemon juice and liquid Certo and Tabasco Sauce stirring well.
• Bring to a full rolling boil and boil 1 minute.
• Cool 5 minutes, stirring occasionally.
• Remove all floating bits with a small sieve and discard.
• Pour into clean, hot 250 ml canning jars.
• Top with hot lids and screw bands.
• You do not need to put this in a hot water bath. As long as you use hot jars and hot sterilized lids they will stay sealed.
• Prepare a dry pack: line a basket or a box with tea towels.
• Encase the dry pack into an old quilt or several blankets and leave it to cool.
• By evening, the jars will have sealed.
• Store the jars in a cool, dark place for up to 2 years.

2 comments:

  1. Your pepper jelly looks fabulous. I have also started to make some sweet pepper jelly this year (until now I have been making only the chili jellies). Mine is a bit different: not transparent and very thick.

    ReplyDelete
  2. I started making them because lately I had trouble finding sweet pepper jelly in the stores. All they have is hot hot hot. I like them but my tummy objects. :)

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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