MCP® Pepper Jelly

2.5
(4) 3 Reviews
Prep Time
45
min.
Total Time
3
hr.
Servings

About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and halve peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups of the prepared peppers into large saucepan. Add water and vinegar. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 15 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour pepper mixture into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
  • Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Variation - Jalapeno Pepper Jelly

Substitute 1 lb. jalapeno peppers for the bell peppers. Or, use half of each kind of pepper.

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight- edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Servings

  • About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • negregory | Wed, Oct 24 2007 12:13 PM

    I found the directions difficult to understand. For example because I extracted the juice, I assumed the peppers were to be discarded. But your picture shows peppers in the jelly. That would have been nice to have in the instructions and in the jelly. sigh! I was puzzled by the reference to lemon juice but no direction to use it. My jelly did set up well. Any suggestions for my house which smells like vinegar and peppers.:):)

  • kneetoeg | Sun, Oct 7 2007 12:13 AM

    The directions in the insert are very poor. I'm not an expert Jelly maker, and I was unsure if I was to add the sugar before or after letting the peppers simmer for 15 mins. My jelly did not turn you, I need to add more pectin after it's been in jars. UGH! Instructions on how to tell when your jelly is set and what it is supposed to look like would help!

  • musethalia | Wed, Oct 5 2005 12:50 PM

    Instead of bell peppers, I opted for jalapeno peppers. Everyone in my famiy raved. This recipe has been added to my regular fall canning routine.

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