Pepper jelly canning recipe

Ingredients:

• 2 cups coarsely chopped, seeded red bell pepper
• 1 medium hot green pepper, seeded and chopped
• 2 tbsp. apple cider vinegar
• 6 cups granulated sugar
• 1/4 - 1/2 tsp crushed dried chili pepper
• 170 ml liquid apple pectin (see recipe for homemade preparation) Here)

Preparation:

1. You need to prepare jars and metal screw caps for canning:
2. Place 12 120 ml jars in a large saucepan. Add enough water to completely submerge the jars. Bring the jars to a gentle boil.
3. In a separate saucepan, cover the lids with water and heat until boiling. Keep the lids in the hot water until you need them.
4. In a blender or food processor, puree the peppers and 1 cup of apple cider vinegar.
5. In a large stainless steel saucepan, combine the pepper puree, the remaining 1 cup of apple cider vinegar, sugar, and crushed dried peppercorns. Bring to a boil over high heat and cook, stirring constantly, for 10 minutes. Add the pectin and continue cooking, stirring constantly, for another minute. Remove the saucepan from the heat and skim off any foam that forms.
6. Pour the hot jelly into hot jars, filling them 3/4 full. Cover the jars with lids, but do not screw them on.
7. Place the jars in a large saucepan and fill with hot water to 3/4 of the way up. Bring to a boil, cover with a lid, and simmer for 10 minutes. Remove the lid and turn off the heat. Let it sit for 5 minutes, then remove the jars and screw on the lids. Turn the jars upside down and place them on a flat surface, cover with a towel, and let them sit for 24 hours.
8. After the time has passed, turn the jars over and check that all the lids are tightly sealed. When pressed, the lids should not bend. Jarred jelly can be stored at room temperature for up to a year. If the jars were poorly sealed, the jelly can be stored in the refrigerator for up to a month.