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Green Pepper Jelly
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4-sweet green peppers, large
2-jalapeno peppers, medium
2-cloves garlic
2/3-cup white vinegar
2-tbsp lemon juice
3 2/3-cups granulated sugar
1-package Bernardin fruit pectin
4 or 5-drops green food colouring, optional
Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version).
Purée peppers and garlic in a food processor.
Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container.
Let drip for 30 minutes to collect juices.
For quicker results, squeeze bag; juice may be cloudy.
Measure sugar and set aside.
Measure 1-1/2 cups pepper juice into a large stainless steel saucepan.
Stir in vinegar and lemon juice; whisk in fruit pectin until dissolved.
Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute. Remove from heat and skim foam.
Pour into hot sterilized jars leaving 1/4 inch headspace.
Place lids on jars. Process 5 minutes in boiling water canner.
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