I love what the end of Summer brings. The changing of seasons offers up a change of culinary options: we shift away from salads and lighter foods to soups and meals that leave you warm and satisfied. A tradition I’m starting to enjoy is canning some of the delicious fresh Summer produce to be enjoyed later in the year when the warmth of the Summer seems like a distant memory. I’ve only taken up canning in the last few years and I certainly haven’t ventured too far into all the options, but I’ve found it to be a fun way to preserve food- and one made even more enjoyable when you do it with a friend. My best friend has been an avid canner for longer than I have, and she has brought this pepper jelly to family functions as a quick and simple appy. Believe me when I say it doesn’t last long. Even if you’ve never tried something like it, this recipe is sure to be a crowd pleaser! These jellies are great for holiday parties and stocking stuffers- and yes, we need to start thinking about the holidays! They’ll be here before we know it. 😉 And for newcomers to canning, this is a great simple recipe to get you started.
Yummy Mummy Recipe: Pepper Jelly
Makes 6 8oz jars. Jelly can be stored up to 1 year.
1 whole red bell pepper, seeded & finely chopped
1 whole green bell pepper, seeded & finely chopped
5 whole jalapenos, seeded and finely chopped (You can chop the peppers either with a food processor or by hand- I recommend wearing gloves for handling the jalapenos if chopping by hand- my fingertips burned until the next day after handling these babies!)
2 cups apple cider vinegar
5 cups sugar
1 package fruit pectin
1. Make sure to sterilize jars and lids prior to starting; most dishwashers have a setting that will sterilize, just leave the door closed until you’re ready for the jars.
2. In a large double boiler pot stir together peppers, vinegar, and sugar and bring to a boil. Boil for 5 minutes then set aside to cool for 5 minutes.
3. Add the fruit pectin, stirring constantly. Make sure everything is mixed well, then let stand for a few minutes.
4. Pour the jelly into sterilized jars and seal tightly by hand. Submerge jars up to neck in the pot of boiling water and bring to a boil. Once the water is boiling, set timer for 5 minutes.
5. Carefully remove jars- using canning tongs are best- and set jars aside to cool. Listen for the lids to ‘pop’ indicating that they have sealed. this can take a little while, so don’t worry if they don’t all seal right away.
Enjoy the pepper jelly with cream cheese and crackers or for a dairy- free version, mix with some goat cheese yogurt.
Thanks to my friend Courtney for the recipe and to my Dad for helping me make my first batch of jelly!
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