CERTOÂ® Five Pepper Jelly

Name: CERTOÂ® Five Pepper Jelly
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 96
Cuisine: Global
Ingredients: 1 teaspoons butter or margarine (optional); 1 teaspoons chili powder; 1 teaspoons crushed red pepper; 2 pouches CERTO Fruit Pectin; 0 teaspoons ground red pepper (cayenne); 118 milliliters fresh lemon juice; 1 small 1/2 of a onion, finely chopped; 710 milliliters prepared peppers (buy 2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers); 2 teaspoons salt, divided; 1 liters sugar, measured into separate bowl; 2 teaspoons whole cumin seeds, toasted; 237 milliliters HEINZ Red Wine Vinegar

CERTOÂ® Five Pepper Jelly might be just the condiment you are searching for. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 43 calories. This recipe serves 96. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of butter, ground pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 4 hours and 5 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

Stem and halve all peppers; discard seeds. Finely chop peppers. Measure exactly 3 cups chopped peppers into colander.

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Peppers

Seeds

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Colander

Add onion and 1 tsp. of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible.

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Extract

Onion

Salt

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Colander

Place pepper mixture in 6- or 8-qt. saucepot.

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Pepper

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Pot

Add vinegar, lemon juice, remaining 1 tsp. salt and the spices; mix well.

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Lemon Juice

Vinegar

Spices

Salt

Stir sugar into prepared peppers in saucepot.

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Peppers

Sugar

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Pot

Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Reduce heat to medium low; simmer 10 min., stirring occasionally.

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Butter

Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Pectin

Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.

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Cumin Seeds

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min..

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Water

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)