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“It was the end of the growing season and I had harvested all the chilis left in my garden. I had jalapeno, cayenne, banana and bell peppers and I decided to experiment a little. I was in for a big surprise. I gave some of my jelly to my niece and she entered it at the county fair and brought me a blue ribbon and a check. How cool is that ?”
READY IN:
45mins
YIELD:
7 1/2 pint jars
UNITS:
US

Ingredients Nutrition

  • 34 lb jalapeno pepper
  • 34 lb hot banana pepper
  • 12 lb cayenne chile
  • 1 cup white vinegar
  • 1 cup unsweetened apple juice
  • 1 34 ounces fruit pectin
  • 12 teaspoon salt
  • 5 cups granulated sugar

Directions

  1. Sterilize jars per manufacturers instructions.
  2. Wash peppers and remove stems. Chop peppers in batches in your food-processor with equal parts of the vinegar. Process until chopped very fine.
  3. and place in a large bowl with a tight fitting lid. When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover. Refrigerate for 24 hours.
  4. To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth. Measure out exactly 4 cups of juice. If needed, add enough apple juice to make 4 cups.
  5. Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly). Add sugar and bring to a rolling boil that cannot be stirred down. Stirring constantly, boil for 2 minutes and remove from heat. Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.

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