I don’t remember anyone in my immediate family liking my pepper jelly, but many friends love the stuff. I’m told it’s very good on pork, but I enjoy it on some toast with cream cheese for breakfast. A good kick to my morning.
As I indicated in my last post, this first batch of the season may not turn out to be the best. Two problems worry me: 1. I’m not sure if it ever thickened enough, and 2. there was a white power residue left behind from the boiling water bath. I’m guessing I had too much pepper in the mix and the white powder is minerals in the water. Minerals are good for you, right?
Here is the recipe just in case I lose the little paper I have it written on:
3.5 cups of diced peppers (I had about 4 this time)
1.5 cups of apple cider vinegar
6 cups of sugar
6oz package of pectin.

I used nothing but hot red peppers this time, but any combination should work. I didn’t bother seeding them all, it just takes too long. In a blender I puree the peppers and vinegar. I boiled the jars for about 10 minutes, and was left with some murky cloudy jars. The puree is mixed with the sugar in a large pot and boiled for 5 minutes, add the pectin and boil for another minute. This is when it should thicken, but I don’t think mine thickened much. So I cooked it longer, maybe not long enough.







