Shriveled Peppers

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
From Ball
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.