Green Pepper Jelly

A delicious pepper jelly made with sweet green peppers and jalapenos for just a bit of spice. Perfect for canning and preserving.

Instructions

1. Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version)
2. Purée peppers and garlic in food processor
3. Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container
4. Let drip for 30 minutes to collect juices
5. For quicker results, squeeze bag; juice may be cloudy
6. Measure sugar and set aside
7. Measure 1 ½-cups pepper juice into a large stainless steel saucepan
8. Stir in vinegar and lemon juice
9. Whisk in fruit pectin until dissolved
10. Stirring frequently, bring mixture to a boil over high heat
11. Add sugar
12. Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute
13. Remove from heat and skim foam
14. Pour into hot sterilized jars leaving ¼ headspace
15. Place lids on jars
16. Process 5 minutes in boiling water canner