Judy's Pepper Jelly

Judy's Pepper Jelly is a favorite treat in my house.  Judy was a student of mine.  Prior to starting our business, I worked as a business management and computer aps teacher for a small college.  At some point, the administrators of the college had the bright idea that I might be able to teach public speaking in addition to business.  I was a good business teacher and a devoted Toastmaster -  so done deal!  That is another story, but Judy was one of my public speaking students. 

One of her assignments was to prepare a demonstration.  It was the pepper jelly that she demonstrated.  I've been making it ever since.  Now, I make it as gifts for my family members.  When people come over, they expect to be served it.  It is interesting how we all have affects on each other. 

Judy's Pepper Jelly
6 1/2 c. sugar
3 Bell Peppers, (Green, Red, and Yellow)
8 oz can jalapeno peppers, chopped and drained
1 1/2 c. Apple cider vinegar
2 pouches pectin

Puree the green peppers in the food processor.  Drain the liquid through a sieve now to get a jelly consistency.  If you don't, you'll have a syrup consistency which isn't bad.  We like the jelly.

Combine the pureed peppers and canned peppers with the sugar and vinegar in a large kettle.  Boil 6 - 10 minutes, stirred farly regularly.

Turn down the heat and add both pounches of pectin.  Stir to combine.  Bring to a boil and cook an additional 3 minutes.

You'll need 4 prepared pint canning jars.  Prepare canning jars by running them through the dishwasher or washing them very well in very hot soapy water, rinsing well and letting them air dry.

Every tool you use while canning needs to be very clean.  That includes spoons, ladles, everything.  You can't go wrong by running every tool through the dishwasher first, but this type of canning was being done long before dishwashers. 

You'll also need 4 prepared  lids and bands.  Prepare lids by placing them in a skillet with a half inch of boiling water.  Make sure they lay in the skillet in a single layer.  Boil them for a few minutes.

You may also want to consider having one of these funnels especially for filling this type of jar and a lifter for lifing the jars in and out of boiling water while canning.

Use your ladle to fill each jar, leaving 1/2 inch from the top of each jar unfilled.  If you have any extra, pour it into a bowl and use it now.  It doesn't last long in my frig.

Use a clean tool to lift the lids from the boiling water and place them on top of each jar.  My kitchen tongs work well for this.  Add the band and screw it down.

Place each jar in a large jettle and fill with boiling water to just below the lids.  I do this from my tea kettle.  Turn on your stove and bring the water back to a constant boil for 8 minutes longer.  Lift the jars from the boiling water and set them on a towel on the counter. 

As they cool and the lids seal, you may hear a popping sound.  If you press with your thumb in the center of the lid and there is any give, they are not sealed yet.  After they seal, there is no give when you press on them.  Store them in the pantry.  Use immediately if any doesn't seal.  I rarely get to keep one.  I give them away.

We eat this by placing a bar of cream cheese on a plate and spooning the jelly over top.  Then people dip into it with crackers.

I still have contact with Judy and plan to tell her I've blogged about this.  Judy, when you read this, leave me a comment, please.  By the way, my kids thank you for this recipe.

Hope you enjoy this.