50+ Friends Club Cookbook -- Miscellaneous -- Clear Hot Pepper Jelly (with powdered pectin)

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Clear Hot Pepper Jelly (with powdered pectin)

From the Kitchen of: Pepper
Source: * Exported from MasterCook *

1	cup	Ground bell pepper (including juice)
2	tbsp	Coarsely chopped jalapeño peppers -- ground
3/4	cup	Cider vinegar -- 5% acidity
1/2	cup	Water
1	pinch	Salt

Wash and remove seeds from fresh peppers, or use frozen ones. Grind or process with steel blade in food processor.
Add vinegar, water, and salt and boil about 5 minutes. Cool and strain, pressing out all the juice.
Measure liquid, adding water to make 2 cups total.
- In a medium saucepan (about 4-quart size) add pepper juice, lemon juice, powdered pectin, and food color. Mix well. Bring quickly to a hard boil, stirring occasionally.
- At once add sugar, stirring well. Bring quickly to a full rolling boil (that foams near the top and cannot be stirred down). Boil one minute, stirring constantly. Remove from heat, skim off foam with a metal spoon.
- Pour at once into sterilized half-pint canning jars, leaving 1/8-inch headspace. Wipe sealing edge clean with a damp cloth. Seal and process 5 minutes in boiling water.
- Remove jars; cool and store.
  Yield: 2 to 3 half-pint jars.