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!