Use old shriveled red, yellow or green peppers to make pepper jelly. Well, use them to make anything. Just don't throw them out.
Green Pepper Jelly
Yield: about 6 half-pints
7 sweet green peppers
1 jalapeno pepper (optional)
1 1/2 c. cider vinegar, divided
1 1/2 c. apple juice
6 T. Ball Classic Pectin or one box Sure-Jell
1/2 t. salt
5 c. sugar, measured in a separate bowl
Green food coloring (optional) I didn't use
To Prepare Juice: Wash peppers; remove stems and seeds. Cut peppers into 1/2-inch pieces. Puree half the peppers and 3/4 c. vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 c. juice. Add additional apple juice to make 4 c., if needed.
To Make Jelly: Combine juice, pectin and slat in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar all at once, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 min. in a boiling-water canner.
Serve on top of crackers and cheese. So yummy!
Variation: Substitute sweet red, orange or yellow peppers and red, orange or yellow food coloring for sweet green peppers and green food coloring.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Green pepper jelly (with green food coloring) and red crab apple jelly make a nice Christmas gift from the kitchen.