Fresh from the Garden! Pepper Jelly

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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!

 

Pepper Jelly

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img_1695I finally broke out a jar of my pepper jelly for Thanksgiving!  It was fabulous and gone in 30 min., lol.  I’m so proud to say that I made it with bell peppers from my own garden.  Here is the link to my recipe – so pretty for a Christmas appetizer!  Just pour a 4oz jar over an 8oz block of cream cheese and serve with Wheat Thins – YUM!

https://gettinmycountryon.com/?s=pepper+jelly

 

City Girl Farms – Pepper Jelly!!

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I’m so excited that I actually had enough bell peppers to make my own home-grown Pepper Jelly!  Very easy to make and very yummy!!

Here’s my recipe:

City Girl Farms Pepper Jelly

*1 ½ cups Chopped Bell Peppers (green or red)

*1 ½ cups Apple Cider Vinegar

*6 ½ cups Sugar

*25 Shakes Tobasco

1 pouch Liquid Certo

½ teas. Food Color ( green or red)

Combine first 4 * ingredients. 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 certo and food coloring. Stir, skim if necessary, and pour into prepared mason jars.

I use 4oz jars which are the perfect size for pouring over an 8oz block of cream cheese! Just include some wheat thins for dipping!!  Perfect for the upcoming holidays – Enjoy!