CERTO® PEPPER RELISH AND JELLY
Here are two great ways to use summer's bounty of fresh peppers: homemade relish and jelly. Both are made with pectin and processed in a canner.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- To make the relish:
- Cut peppers in half and discard seeds. Put through food chopper twice, using finest blade. Drain peppers, reserving exactly 1 cup of the prepared juice; pour juice into 6- or 8-qt. saucepot. Set aside to use when preparing the jelly. Measure exactly 1 cup of the drained prepared peppers into separate 6- or 8-qt. saucepot.
- Stir 3-1/2 cups of the sugar and 3/4 cup vinegar into peppers in saucepot. Add 1/2 tsp. of the butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in 1 pouch of the pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
- To make the jelly:
- Stir remaining 3-1/2 cups sugar and remaining 1/2 cup vinegar into prepared juice in saucepot. Tint with food coloring, if desired. Add remaining 1/2 tsp. butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in remaining pouch of pectin. Return to full rolling boil, and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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