Daily Archives: October 6, 2011

Green Pepper Jelly

Nothing bores me more than a green bell pepper. I mean really – it’s not as sweet as a red pepper and is just one more thing for me to pick out of my stir-fry.

So of course I receive a ton of green bell peppers in my CSA box. And the Martha Stewart in me takes those bell peppers and turns them into lemonade … rather, jelly.

Green pepper jelly is funny because you add food coloring to achieve the right green hue. Food coloring – how retro!

Unlike the balsamic red pepper jellies I’ve made, the green pepper jelly is less savory. In fact, I find it almost too sweet – perhaps my organic farm-fresh peppers have a higher sugar content? No matter, it’s still nice plopped on top of some cream cheese and spread on a salty Triscuit.

I don’t like it as much as the red pepper jelly, but I still like it as an appetizer.

Green Pepper Jelly

Ingredients (makes 4 4-oz jars)

  • 4 green bell peppers, stemmed and seeded
  • 2 green jalapeno peppers, stemmed, seeded and deveined
  • 2 cloves garlic, chopped
  • 2/3 c. distilled white vinegar
  • 2 T lemon juice
  • 2 T powdered fruit pectin (1 package)
  • 3 2/3 c. sugar
  • 4-5 drops green food coloring

In a food processor, puree peppers, jalapenos and garlic until smooth.

Pour puree into dampened cheesecloth-lined strainer set over a big bowl. Let drain for 30 minutes, pushing down on the mixture with a spatula occasionally and adding up to 1/2 c. boiling water to help you reach 1 1/2 c. of pepper liquid.

Meanwhile, prepare your canning jars and equipment.

Transfer pepper jelly to large, deep, stainless steel saucepan. Add vinegar and lemon juice. Whisk in pectin until dissolved. Bring to boil over high heat, stirring frequently. Add sugar all at once and return to full rolling boil, stirring constantly. Boil hard 1 more minute, stirring. Remove from heat and stir in food coloring and then skim off foam.

Quickly pour hot jelly into jars, leaving 1/4 inch from the top. Wipe rim, place lid on top and screw on ring. Place jars in boiling canner, completely submerged, and boil for 10 min., covered. Remove lid and continue boiling for 5 min. Remove to towel to cool.

I have started placing my canned goods on the kitchen windowsills because I have so many now.

Enjoy, friends! xoxo