Quote:
I want to know too... I only have the powder?
Here you go. Works like a charm!:
Hot Pepper Jelly (powdered pectin)
2 1/2 cups finely chopped red bell peppers, drained
1 1/4 cups finely chopped green bell peppers, drained
1/4 cup finely chopped jalapeno peppers, drained
1 cup apple cider vinegar
2 (1.75 ounce) packages powdered pectin
5 cups white sugar
note: you can substitute equal amounts of sweet and hot banana peppers for the bell peppers and jalapenos.
Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil 2 minutes, stirring constantly. Remove from heat, and skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
Process for 10 minutes in BWB canner.
To distribute pepper pieces evenly in processed jars, shake the jars after they've cooled about 15 minutes and started to set. The bits of pepper will end-up looking suspended in the translucent jelly - very pretty.
