RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4458
| View Recipe |
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| Recipe Name: |
Lindy's Hot Pepper Jelly - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Jam/Jelly |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 12
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Each bell pepper, yellow
1 Cup vinegar, cider
12 Each jars, jelly (8 oz)
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Directions:
Recipe = 1 cup of pepper mash : 1/2 cup vinegar : 6 cups sugar : 2 envelopes sugar : 6 drops food coloring
Remove seeds from bell peppers and put in food processor. Remove some seeds from hot peppers (its best to use rubber gloves when working with hot peppers) and add to food processor. Process and this becomes your mash. You need 2 cups of pepper mash for this recipe.
Bring vinegar and sugar to a boil with pepper mixture and stir constantly until sugar is dissolved.
Add Certo and let boil 1 minute stirring constantly. Add food coloring. Jar.
Canning:
All jars need to be boiled for 10 minutes (empty) prior to filling with jelly. Use a large pot to do this. Use the tongs to pull them out (dump out water into the sterilizing pot) and place onto a clean towel - now they are ready to fill.
Also need to sterilize the funnel, grabber, stick, etc. - place the funnel on each jar - use to fill the jar. Do not fill past fill line.
In a separate pot. Boil water. Turn OFF heat. Drop in the rings and lids. DO NOT BOIL THESE. Let sit 5 minutes. Using the stick with the magnet, grab a lid. DO NOT TOUCH WITH YOUR HANDS. Drop a lid on each jar - rubber side down. You can touch the top to help release from the magnet. Now place a ring on each jar. Hand tighten - use a town as the jars are hot. Use the lid tightener to hard tighten each lid.
In the Large Canning Pot, hang the metal rack on the rim. Once the water comes to a boil, place jars onto the rack (there is a jar grabber), NOT TOUCHING EACH OTHER, and lower the rack into the boiling water. Cover with lid and boil 10 minutes. Using the jar grabber, remove the jar and place onto a towel to cool. As they cool completely, you will hear a popping sound as the suction occurs, pulling the lids tight.
Do not handle the jars until completely cooled. |
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| Nutrition per Serving: |
| Calories: |
799 |
Total Carbs: |
209.2 |
Net Carbs: |
208.4 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.83 |
| Fiber: |
0.83 |
Sodium: |
6.50 |
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