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Three Pepper Jelly

Three Pepper Jelly

Makes about six 8-ounce (250 mL) jars

Adapted from Fuji Mother-in-law’s recipe; Canning methods from Ball Complete Book of Home Preserving

Recipe Notes: Make sure to wear rubber gloves when cutting and seeding the peppers so that you do not… If you want your jelly to have a bit more heat, include some of the jalapeno seeds in the pepper mixture. If you want a brighter green jelly, you can add a few drops of green food coloring, right after you skim the foam off of the jelly in step 3.  Want red jelly instead of green?  Substitute red peppers for the green!  Higher altitude affects canning recipes, requiring longer processing times (step 5). Altitudes of 1001–6000 feet (305–1829 meters), increase the processing time to 15 minutes. Altitudes of 6001+ feet (1829+ meters), increase the processing time to 20 minutes.

2 cups green bell peppers (stems, membranes and seeds removed), chopped (about 10 ounces chopped, or 2 1/2 large peppers)
1/2 cup Anaheim peppers (stem, membranes and seeds removed), chopped (about 3/15 ounces chopped, or 1 1/2 large peppers)
1/2 cup green jalapeno peppers (stems, membranes, and seeds removed), chopped (about 3.3 ounces chopped, or 1 1/2 large peppers)
1 1/2 cups (12 fluid ounces) white vinegar
6 cups granulated sugar
1/2 teaspoon salt
2 pouches (each 3-ounces) liquid pectin

1. Sterilize the jars: Place 6 clean 8-ounce mason jars on a rack in a boiling-water canner. Fill the jars and the canner with cool water that reaches the top of the jars. Cover the canner and bring the water to a simmer over medium heat, but do not boil.

2. Sterilize the lids: Set the screw bands aside, place the lids in a small saucepan, and cover with water. Heat just to a simmer over medium heat, but do n ot boil. Keep the lids warm until ready to use. (Do not heat the screw bands.)

3. Prepare the jelly mixture: Put all the peppers and vinegar in a blender or food processor and blend well. Process until smooth for smooth jelly, or leave some small chunks of pepper remaining for a more textured jelly. Pour the mixture into a large pot on the stove. Add the granulated sugar and salt and stir to combine.

4. Make the jelly: Bring the mixture to a boil over high heat and boil, stirring constantly, for 8 minutes. Stir in the liquid pectin. Let the mixture return to a vigorous boil, and let boil, stirring constantly, for 1 minute. Remove the pot from the heat and quickly skim off the foam on the surface of the jelly.

5. Fill the jars: Remove one of the jars from the canner and empty the hot water back into the canner, being careful not to burn yourself. (Do not dry the jar.) Place the jar on a tray or towel-covered counter and place a canning funnel in it. Quickly pour hot jelly into the hot jar, leaving 1/4-inch headspace. Then with a clean, damp paper towel, wip the jar rim and threads clean. Using a magnetic or nonmetallic utensil, lift a hot lid from the water and center it on the jar. Place a screw band on the jar and screw it down evenly, just until resistance is met, and then increase to fingertip-tight. Return the jar to the canner rack and repeat until all the jelly is used.  Pour any remaining jelly into a container and place in the refrigerator.

6. Process the jars: Make sure all the jars are completely covered by at least 1 inch of hot water. Cover the canner and bring the water to a full rolling boil over high heat. Process (continue boiling rapidly) for 10 minutes, starting the timer only when the water reaches a full rolling boil. At the end of the processing time, turn the heat off and remove the canner lid. Wait 5 minutes, then remove the jars, without tilting, and place them upright on a towel in a draft-free place and let cool for 24 hours.

7. Check the jars for proper seal: After 24 hours, check the lids to make sure they are sealed. If any jars have not sealed properly, then they must be refrigerated immediately or reprocessed. For those that have sealed properly, remove the screw bands, then rinse and dry them. Wipe the jars clean then loosely reapply the screw bands. Label the jars (include what is inside and the processing date), then store them in a cool, dry, dark place. Refrigerate after opening.