Fresh from the Garden! Pepper Jelly


It’s pepper jelly time again!  This is my second year of growing bell peppers.  My bell pepper plants are producing some really good bell peppers this year.  I think it’s the “Tums”.  Every couple of weeks I push a “Tums” (I use plain ole fruity tums – generic brand) down into the ground around the base of the plant.  I think the calcium is doing the trick.  I haven’t experienced any blossom rot this year.  This is what you need: 1 1/2 cup chopped bell peppers, 1 1/2 cup Apple Cider Vinegar,  6 1/2 cups sugar & 25 shakes of Tabasco – I used Texas Pete.  Add those 4 ingredients to a pot.

Bring to full boil over high heat. Remove and set aside for 20 minutes. Return to heat, bring to full rolling boil and boil for 2 minutes.  Remove from heat, add 1 certo liquid package and 1 teaspoon green food coloring. Stir, skim if necessary, and pour into prepared mason jars.

Here’s my set up.  Pot with pepper jelly & ladle, funnel, small pot of boiling water with lids, 4 oz mason jars (hot out of dishwasher) and the jar rings.  Fill with jelly up to about 1/4″ – 1/2″ from the top of the jar, place hot lid on and twist on (with oven mitt) the jar ring.  I turn the jars upside down until all jars are filled and I’ve cleaned up my mess.  I want that hot jelly to get that lid hot for a good seal.

I got 14 – 4 oz jars out of this batch and another batch to do this weekend.  My bell peppers are a plenty!  LOL  –  4 oz jars are the perfect size to pour over 1 8oz block of cream cheese.  I love to use “Wheat Thins” as the dipper – a delicious combo!


About countrygirlbling

Hi, I'm hoping that my blog and my experiences will help to encourage you. Our journey through life can be unpredictable at times but KNOW that if you are a believer in Christ, HE will always have your best interest at heart! (Even when things don't make sense!) Toodles

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