1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin, or 2 boxes (1 3/4 oz. each) dry Ball Fruit Jell pectin
7 1/2 cups sugar
How to Make It
Follow steps 1 through 4 of Canning Instructions, using five pint-size jars.
Meanwhile, stem, seed, and finely chop bell peppers; you should have 4 1/2 cups.
In an 8- to 10-quart pan, combine bell peppers, vinegar, lemon juice, chili powder, butter, and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture returns to a boil, stir for exactly4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.
Skim and discard any foam from jam, and stir occasionally for 5 minutes to distribute peppers evenly.
Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see Notes). For best flavor, let jars stand at least 2 weeks before opening.
Sunset's Canning Tips:
Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.
Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.
At altitudes of 1,000 to 6,000 feet, process jars for 10 minutes; above 6,000 feet, process for 15 minutes.
I had a jar of Stonewall Kitchen's Red Pepper Jelly and loved it, so I decided to find a recipe I could make at home for gifts and to sell at our church's Christmas Bazaar. This is it!!! with 2 adjustments: The SK ingredients listed 'red pepper sauce' rather than chili powder as in this one and, since I thought the chili powder might look grainy, I used hot sauce instead - 3 tsp. of Goya hot sauce was perfect. Also, I decided that liquid pectin would be better for jelly so I used 2 pouches of Certo liquid pectin. I followed the "cooked jelly" instructions in the Certo package and used my food processor to finely chop the peppers using only red peppers when they were on sale. The results were perfectly jewel-like! The jelly was clear with bits of beautiful red pepper suspended throughout and the taste was to die for!...less sweet than the SK brand and with just a touch more of a kick. Spooned it over cream cheese on crackers and EVERYONE wants the recipe!
We used this recipe at the last minute for some Christmas gifts. We did use 2 green peppers and 3 red peppers. I also used 1 1/4 tsp of chili powder and 1/4 of cayenne pepper to give it a little zip. We love it... in fact, just might have to make another batch for myself.. since gave the first batch away!
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