Hot Pepper Jelly
Adapted by Bill Leone from a recipe in Pomona’s Universal Pectin package*.
1 1/3 cups chopped hot peppers
1 1/3 cups apple cider vinegar
2 1/3 cups sugar**
1 1/2 teaspoons pectin powder
2 teaspoons calcium powder
Bring peppers, vinegar and calcium water to a boil; cover and simmer 5 minutes.
Stir pectin powder into 1/2 cup sugar.
Bring peppers to a boil remove from heat and add sugar with pectin powder.
Stir vigorously for 1 minute.
Stir in the remaining sugar and bring to a boil.
Remove from heat; fill jars to 1/4-inch from the top.
Cover and process in boiling water 5 minutes; water should come about halfway up sides of jars..
Bill Leone’s comments: original recipe uses a mix of hot and sweet peppers. Stick with all hot. Serve with cream cheese on crackers — most folks can stand a bit of heat.
*Each 1 oz. box of “Pomona’s Pectin” contains a packet of pectin and a packet of calcium powder.
Pomona’s Universal Pectin is available in specialty markets (locally, Belltown Orchards, Glastonbury, CT), on line at www.pomonapectin.com or by phone +1 (413) 772-6816.
**According to Pomona, “SPLENDA can be used in place of sugar in any of our recipes.”
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