Post by Big Joe on Mar 13, 2024 13:54:59 GMT -5
I sent an email to Sur-Gel (Kraft) and surprisingly I got an answer pretty quick. I ask if they had the new govt approved hot pepper jelly recipe. Got it and many new approved canning recipes I want to try. Anyway here is the one they sent.
CERTO Jalapeño Jelly
Ingredients
1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalapeño peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups Heinz Apple Cider Vinegar
1/2 tsp butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
Instructions
Step 1
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.
Step 2
Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Step 3
Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Step 4
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 finger tight.
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 10 min. Remove jars and place upright on towel to cool completely.
Step 5
After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed, and refrigeration is necessary.) Wash all sealed jars for storage. Label jars and store, will last for 12 to 18 months for best taste.
Now for my part I did make a batch just as listed but I also have a second batch with a Carolina Reaper in it. Yes, just one for this test run. Both are resting the 3 weeks ask for LOL. Now fresh before canning both are nice but I see a heat increase with age.
CERTO Jalapeño Jelly
Ingredients
1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalapeño peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups Heinz Apple Cider Vinegar
1/2 tsp butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
Instructions
Step 1
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.
Step 2
Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Step 3
Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Step 4
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 finger tight.
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 10 min. Remove jars and place upright on towel to cool completely.
Step 5
After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed, and refrigeration is necessary.) Wash all sealed jars for storage. Label jars and store, will last for 12 to 18 months for best taste.
Now for my part I did make a batch just as listed but I also have a second batch with a Carolina Reaper in it. Yes, just one for this test run. Both are resting the 3 weeks ask for LOL. Now fresh before canning both are nice but I see a heat increase with age.