Quick Sweet and Spicy Green Pepper Jelly Recipe

In the South, I'm pretty sure we make homemade jelly and preserves just so we can have an excuse eat more cornbread and biscuits.

As a compliment to the cornbread recipe we created on Dishing on Movies, here is the perfect recipe to make a small 8oz serving of this "Emerald City" green pepper jelly.

Ingredients:

1.5 ounces of chopped Green Bell Pepper

.5 ounces of Jalapeño Pepper

2 tsp lime juice

2.5 ounces Apple Cider Vinegar

1 1/2 cup Granulated White Sugar

1 ounce of pectin, powdered

optional:  1-2 drops of green food coloring.

 

Directions:

1.)  In a blender, mix peppers, lime juice, sugar, and vinegar together until peppers are finely chopped.

2.) Put blended ingredients into a sauce pot over medium-high heat.  Bring to a boil.

3.) Once mixture has boiled for 1 minute, slowly stir in pectin unti completely dissolved.

4.) Remove from heat.  Pour into a measuring cup and let sit for 1 minute.

5.) Skim any foam from top.

6.) If you desire food coloring, stir in at this step.  You will add until desired colored is reached, which is based on personal preference.  I say about 1-2 drops.

7.) Let sit on the counter until room temperature, then refrigerate for 4 hours, or until jelly has set.  To expedite this gelling process, you can place jar into freezer until set.

For safety, I should note that this jelly recipe is meant to be eaten within 2 weeks because we don't sterilize or boil jars.  If you'd like to make jelly to preserve for several months, you want to use the standard canning procedures.

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