All summer long we had a a variety of peppers growing in our raised bed garden. It's truly amazing how many peppers just a few plants will produce, but the peppers kept coming and coming. At times I felt like I was part of some sort of never ending story! Bear in mind all these peppers all summer long came from ONE of each type of plant ... wow!
I made a variety of pepper products such as pickled peppers, pepper relish, Cowboy Candy (candied jalapenos), Cowgirl Candy (candied mild peppers), then suddenly thought why not a mixed peppers pepper jelly? You know, one with all the flavor but much less heat that would be great for those folks who just can't handle the spice.
So with some Mad Hatter Peppers, Mild Hatch Chiles, Banana Peppers and just a handful of Jalapeno Peppers this Mixed Peppers Pepper Jelly was born. And oh my goodness, it is sooooooo delicious.
What do you need to make Mixed Peppers Pepper Jelly?
- 2 cups mixed minced mild/sweet peppers such as red or orange bell peppers, Mad Hatter peppers and mild Hatch chile or Banana peppers (any combo of mild peppers works)
- 1/2 cup seeded and minced jalapeno peppers
- Sugar
- Sure-Jell (yellow box powdered fruit pectin 1.75 oz)
- Vinegar (apple cider or white vinegar 5% acidity)
- 1 tsp butter
RECIPE
Ingedients
Ingedients
2 cups any combo of mild peppers minced
1/2 cup seeded and minced jalapeno peppers
1 cup apple cider or white vinegar (5% acidity)
1 cup apple cider or white vinegar (5% acidity)
1 tsp butter (to reduce foaming)
1 box yellow Sure-Jell fruit pectin
5 cups sugar
Method
Cut and seed peppers then mince in your food processor using the chopping blade. Measure to be sure you have 2 1/2 cups and scoop it all into a stock pot.
Add vinegar, butter and Sure-Jell; stir to mix well. Bring to a boil over high heat and cook 3 minutes stirring often.
Carefully add sugar all at once and return to a rolling boil stirring constantly. Boil hard one minute.
Remove from heat and ladle into half-pint jars leaving 1/4-inch headspace. Wipe rims with clean cloth and top with lids and bands.
Process in boiling water bath or steam canner 10 minutes. Remove from canner and allow to sit on a kitchen towel on your countertop 24 hours undisturbed. Jars are sealed when the button on the top is fully depressed and won't flex up or down.
Store jars in pantry up to one year. Open jars must be refrigerated.
Yield: 5 1/2 half-pint (8oz) jars
Enjoy,
Mary
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