10 min. 15 min.
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.
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.
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.