**Pepper Jelly**

Ok decided to can up some pepper jelly...remember it's not as hot as it sounds...but man is it GREAT on biscuits. I got this recipe from my great grandma. She even puts habenero's in this but I didn't have any right now.

Start with japs, serranos, piquins, dynomites...what ever you want and what ever mix you have. I started with Japs, serranos, piquins, cherry bombs..
wash and seed all peppers ( i do not seed them, you might want to seed half)...
put in blender or processor...blend or chop(i like chunks and that is how grams does hers)
4 cups of peppers and juice
1 cup cider vinegar
5 cups sugar
1 box of sure jell (original fruit pectin)


put peppers in pot with juice and vinegar.  stir pectin in to fruit (add 1/2 teaspoon of butter to reduce foam if needed) bring to a rolling boil stirring constantly. when boiling add sugar quickly and bring back to rolling boil. then boil for 1 minute. remove from heat and poor in to jars and either set upside down for 5 minutes or do a water bath.

that stuff is sooooooooo  good!!!!!!   all you need is some crackers and creamcheese !!!!!!

  but it is also good on butterd toast !!!!!!!!!

 ill  take a dz. jars , please !!!!!!!!!!!

I make it all the time and use it on deer or pork.  The last few batches I've made, I've been using 3 3/4 cups chopped peppers and 1/4 cup chopped garlic.  I usually go about half & half jalapenos & habaneros.  If you want it mild, go half & half red bell pepper & jalapeno and seed it, this is how my daughter likes it.

All of your food looks great!!  I made jalepno jelly for the first time this year.  I liked it so well, I made two more batches!  My other two batches, I added about 10 drops of green food coloring.  I plan on giving away food for Christmas this year to save money on presents, so I wanted it to look prettier.  I also seed the japs so it wouldn't be so hot because I am a wimp! 

Also, since it didn't set up so well, next time try two boxes of sure gel.  My recipe calls for two pouches of liquid pectin.  In fact, I used two in all my jams and jellies (except my blueberry-lemon) and the only ones I had problems with them setting up was the blueberry lemon.

I have a great recipe for Balsamic Sweet Pepper Jam that has japs in it.  I will post it later.

FYI!!!!  Pepper jelly is AWESOME on summer sausage!

Got1,

I was looking at your post with all your food, and I noticed a box of liquid pectin on your counter.  If you still have it, that is where I got my recipe for my jalepeno jelly from.  Mine had 2 cups of cider vinegar.  One when you puree to help it liquify, and one when you boil.  I was reading up on canning, and if your jams don't set up too well, it could be because of not enough acid.  i.e. vinegar, lemon juice, etc.

 Peter Peppers ,kind of a Cajun taste. They come in red and orange,the orange ones are the hottest.

>>> if interested I can post up recipes<<<

definitely interested!

chikee wrote:   Got1, The very first jam I ever made was my blueberry-lemon.  I read the recipe about 4 times, each batch I made. Two batches.  That is when I started reading on what to do about the jelly if it didn't set up.  I thought it was because I used natural lemon juice instead of bottled because it wasn't as acidic.  Only after I made my third batch of jalepeno jelly, did I notice the blueberry-lemon recipe called for TWO boxes of liquid pectin as did the jalepeno, but I made it right.  Talk about being BLONDE!  (And yes, I really am supposed to be!)

I see what you mean...i did use 2 liquid packets on the second batch...just had some yesterday....man I luv this stuff....

rivet you will die for this stuff if you like your peppers like I think you do. little butter on a biscuit and some jelly nothin better(except maybe a real small pattie of sausage on it also)