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Naughty Nellie's Five Pepper Jelly

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“I got this recipe in my email sounds good although I haven't tryed it yet. An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread.”
READY IN:
2hrs 15mins
YIELD:
12 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the seeds and stems from the bell peppers and coarsely chop them.
  2. Place the chopped peppers in a food processor and process until they are finely chopped.
  3. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
  4. Allow to drain for 3 hours.
  5. Press to extract as much of the moisture as possible.
  6. Transfer the mixture to a large heavy non-reactive saucepan.
  7. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
  8. Bring to a boil, stirring, and cook for 10 minutes.
  9. Add the pectin and boil for exactly 1 minute, stirring constantly.
  10. Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
  11. Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
  12. Wipe the rims clean with a damp towel and seal with new lids and metal rings.
  13. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
  14. Cover the kettle and bring to a boil.
  15. Once the water comes to a boil, boil for five more minutes.
  16. Remove the jars to a cooling rack and allow them to cool completely before storing.

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