The canning and jarring season is upon us and we are jumping in with both feet. I have not gotten to my Wilderness Pepper Jelly yet, but it is coming soon. I felt this recipe is definitely worth sharing and I wish I had some pictures to tantalize your taste buds. My husband wasn’t sure what to think the 1st time I made the Wilderness Pepper Jelly.
I enjoyed having my Wilderness Pepper Jelly on a bagel or toast with cream cheese. He tried it and definitely liked it, but it became so much more in our home. It was used as jelly, as a condiment or topping for our elk and venison, it was added to the frying pan while cooking up our meats, added to our chilly to add a little heat and so much more…
The Wilderness Pepper Jelly can be made to your preferred heat and does not even have to be hot. A mild Wilderness Pepper Jelly is still very tasty on many things and if you have never tried it, it is a must try. Blessings…
|Trayer Wilderness Hot Pepper Jelly||
- 4 cups of prepared peppers (about 2 med red bell peppers, 2 med green bell peppers and 2 med yellow peppers)
- 1 cup cider vinegar
- 5 cups of sugar
- 1 box of fruit pectin (either Ball or SureJell)
- We add 4 to 6 habanero peppers & 4 jalapeno peppers as well to our mixture.
- Stem and halve peppers, discarding seeds. (Be sure to wear gloves if you are working with hot peppers) Finely chop. Add vinegar to prepared peppers in an 8 quart saucepan, gradually stir in the fruit pectin. Add up to 1/2 tsp of butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jelly into hot jars, one at a time, leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth to remove any residue. Add hot, dried lids to the jar. Apply bands and twist tight.