I had an opportunity a few weeks ago to host a Ball Canning party by House Party. They gave me EVERYTHING I needed to start canning... everything but the food. So while my mom was here in town, I made her teach me how to can. And can we did!!
First we started out washing our cans, lids & bands. Some people put it on the sanitize cycle on their dishwasher, but I don't have that cycle on mine. So we placed the jars inside a simmering hot pan of water (first time we submerged, the second time I did not submerge the jars). Set the lids in their own little pan and we started making the jelly!!
Ingredients:4 1/2 c finely chopped green bell pepper (about 4 large)
1/2 c finely chopped jalapeno pepper (about 4 small)
1 1/4 c apple cider vinegar
1 pkg (1.75 oz) Ball No Sugar Needed Fruit Pectin
2 c sugar
1 c honey
12 Ball (4 0z) jelly jars w/ lids & bands
1) Prepare canner & jars as directed.
2) Combine green bell peppers, jalapeno peppers, & vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
3) Add sugar & honey. Return mixture to a full rolling boil. Boil hard for 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
4) Ladle hot jelly into hot jars, leaving 1/4 headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
5) Process filled jars in boiling water for 10 minutes. Leave sitting on counter for 12-24 hours.
Amy's Notes: OK.... get a chopper if you've got one. I have a Pampered Chef chopper, and that literally saved my life! My hands too! For the jalapeno peppers, I wanted it a little hot, but not so hot that kids can't eat it, so I left two of them w/ the veins & seeds, and seeded/deveined the other two peppers. Another note to myself: start the pan w/ hot water quite a while before it's needed. The first time I canned, it took FOREVER and a day to get it boiling (always put the lid on it, which I didn't). The second time I canned, I added the lid and started the heat about half an hour before I needed to start.
If you have any leftover or run out of jars to place into, put the rest in a sealable container and eat over cream cheese with crackers!!
This is a perfectly little gift to take someone... like a hostess gift!
Or a little Christmas present for that someone!!
Make a whole bunch NOW so you're ready for whenever!
Seriously, the easiest recipe ever!
2) Combine green bell peppers, jalapeno peppers, & vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
3) Add sugar & honey. Return mixture to a full rolling boil. Boil hard for 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
4) Ladle hot jelly into hot jars, leaving 1/4 headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
5) Process filled jars in boiling water for 10 minutes. Leave sitting on counter for 12-24 hours.
Amy's Notes: OK.... get a chopper if you've got one. I have a Pampered Chef chopper, and that literally saved my life! My hands too! For the jalapeno peppers, I wanted it a little hot, but not so hot that kids can't eat it, so I left two of them w/ the veins & seeds, and seeded/deveined the other two peppers. Another note to myself: start the pan w/ hot water quite a while before it's needed. The first time I canned, it took FOREVER and a day to get it boiling (always put the lid on it, which I didn't). The second time I canned, I added the lid and started the heat about half an hour before I needed to start.
If you have any leftover or run out of jars to place into, put the rest in a sealable container and eat over cream cheese with crackers!!
This is a perfectly little gift to take someone... like a hostess gift!
Or a little Christmas present for that someone!!
Make a whole bunch NOW so you're ready for whenever!
Seriously, the easiest recipe ever!
Many thanks to the Ball company for supplying this recipe! It's a winner!
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