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!
I 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!
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!
I finally got my garden beds planted a couple of weeks ago.
3 Tomato plants and 3 Bell Pepper plants – Hoping for a good harvest of bell peppers for a batch of pepper jelly!
Lettuce & Spinach plants – I’ve planted lettuce by seed in the past but decided to go with plants this year – good decision!
Garden from a distance
Lemon Thyme – This stuff smells amazing!