CERTO Five Pepper Jelly Recipe

Name: CERTO Five Pepper Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups prepared peppers (buy 2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers); 1/2 of a small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09; 2 tsp. salt, divided; 1-1/2 cups red wine vinegar; 1/2 cup fresh lemon juice; 1/2 tsp. chili powder; 1/2 tsp. crushed red pepper; 1/4 tsp. ground red pepper (cayenne); 5 cups sugar, measured into separate bowl; 1/2 tsp. butter or margarine (optional); 2 pouches CERTO Fruit Pectin; 2-1/2 tsp. whole cumin seeds, toasted

Servings: persons

3 cups prepared peppers (buy 2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers)
1/2 of a small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
2 tsp. salt, divided
1-1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. ground red pepper (cayenne)
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
2-1/2 tsp. whole cumin seeds, toasted

1
Bring boiling-water canner, half-full with water, to simmer.
2
Wash jars and screw bands in hot soapy water; rinse with warm water.
3
Pour boiling water over flat lids in saucepan off the heat.
4
Let stand in hot water until ready to use.
5
Drain well before filling.
6
Stem and halve all peppers; discard seeds.
7
Finely chop peppers.
8
Measure exactly 3 cups chopped peppers into colander.
9
Add onion and 1 tsp.
10
of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible.
11
Place pepper mixture in 6- or 8-qt.
12
saucepot.
13
Add vinegar, lemon juice, remaining 1 tsp.
14
salt and the spices; mix well.
15
Stir sugar into prepared peppers in saucepot.
16
Add butter to reduce foaming, if desired.
17
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
18
Reduce heat to medium low; simmer 10 min., stirring occasionally.
19
Stir in pectin.
20
Return to full rolling boil and boil exactly 1 min., stirring constantly.
21
Remove from heat.
22
Stir in cumin seeds.
23
Skim off any foam with metal spoon.
24
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
25
Wipe jar rims and threads.
26
Cover with 2-piece lids.
27
Screw bands tightly.
28
Place jars on elevated rack in canner.
29
Lower rack into canner.
30
(Water must cover jars by 1 to 2 inches.
31
Add boiling water, if necessary.)
32
Cover; bring water to gentle boil.
33
Process 10 min..
34
Remove jars and place upright on towel to cool completely.
35
After jars cool, check seals by pressing middle of lid with finger.
36
(If lid springs back, lid is not sealed and refrigeration is necessary.)

1234

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups prepared peppers (buy 2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers), 1/2 of a small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09, 2 tsp. salt, divided, 1-1/2 cups red wine vinegar, and more.

Yes, CERTO Five Pepper Jelly falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

CERTO Five Pepper Jelly

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