June is Pepper Jelly Season

Last year around this time both Krisan and I were in our first trimesters and thinking about our third trimesters that happened to land during the Christmas holiday. Although it was both of our first pregnancy we assumed that at 8 and 9 months pregnant we were not going to feel like fighting the holiday shopping madness. So, we went to task canning home made Pepper Jelly for friends and family. It seemed to be a hit and pregnant or not..... I like the idea of getting some Christmas happys out of the way early this year so ....

can pepper jelly we did.

(and now you can too)

First make sure you wash the jars really good. Remember to wear gloves whenever handling the peppers. The juice will burn your hands. Cut up 2-4 regular sized peppers. I used about 6 small ones. The key to making the jelly hot is the membrane and seeds of the pepper so if you want less spice put the middle out. Toss the peppers into a blinder and blend them up until your happy. I like chunks in my pepper jelly. Krisan does not:)

Then mix 1 1/2 cups of Cranapple cocktail, 1 Cup white vinegar, and the blended peppers. Bring that to a boil on stove top, cover, and let it boil for ten minutes.

Its more fun if you have help!!!!!

Then take 2 cups of that and pour it into another bowl with 5 cups of sugar and 1 packet of liquid pectin. Bring to boil and let it roll for 1 minute and your done with the jelly part and ready for the canning part...

Pour it into your jars...

Make sure you clean around the rim very very good. then put the lids on and screw them down very tight. You can seal them by dipping them in boiling water or by turning them upside down and waiting until they cool. We did the later of the two.

While you wait is a good time to play with the kiddos...

It takes about 15 minutes to go from peppers to canned pepper jelly.

Its quick and easy, keeps forever, Is so yummy, and great for holiday happys!!