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10th Annual Jam Contest - Winning Recipe
The Deer Ate Everything But The Hot Peppers Jelly
By Connie & Denny Nagle
- 8 sweet green peppers
- 4 jalapeño peppers
- 1 ½ C. vinegar
- 1 ½ C. cider (from Alex Nemeth from the Farmer's Market)
- ½ tsp salt
- 5 C. sugar
- 1 pkg powdered pectin
- green food coloring
- Wash peppers, remove stems and seeds. Cut into ½ inch squares. Puree half of the peppers and ½ cup of vinegar in food processor. Puree remaining peppers and vinegar. Pour all into a large bowl and add cider. Cover and refrigerate overnight.
- Measure 4 cups into a sauce pot. Stir salt and pectin into juice. Bring to a rolling boil over high heat, stirring constantly. Add sugar and return to rolling boil. Boil hard for 1 minute. Remove from heat and add a few drops of green food coloring.
- Pour hot into hot, sterilized jars, leaving ½ inch headspace. Adjust caps. Process for 5 minutes in hot water bath.
IMPORTANT:
- Wear gloves while handling jalapeño peppers
- Make one batch at a time. Don't double.
* Delicious poured over a brick of cream cheese!
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