Paula Deen has a recipe for pepper jelly that requires both green bell peppers and jalapeño or serrano peppers. In addition, gather apple cider vinegar, sugar, pectin and green food coloring. Six half-pint canning jars with lids are also needed.Continue Reading
Place 3/4 cup of chopped bell pepper and 1/4 cup chopped hot pepper into a food processor, and mince. Combine this mixture with 1 1/2 cups of apple cider vinegar and 6 cups of sugar in a saucepan, and then bring to a boil. Remove from the heat, add 4 ounces of pectin and four drops of green food coloring, and then pour into the jars and seal them.
Before using the jars, they must be sterilized. To sterilize the jars, wash all of the jars and lids in soapy, hot water, and then rinse well and line them up on a tray without touching them. Cover the lids and jars with water in a large saucepan, and then boil for 15 minutes. Take a pair of tongs, sterilize them in the boiling water for a couple of minutes, then use them to remove the jars and lids from the water.
The jars should be hot when the hot pepper jelly is poured into them, and it is extremely important that all towels and other equipment, including the hands, are very clean during the preserving process.Learn more about Business Resources