Pepper Jelly Recipe

I used this blog last year for accountability, so there's technically no need to continue, but I've decided to keep it going to add interesting recipes from time to time - especially for Hart County's Farmer's Market customers. 

A friend of mine was recently given a jar of our green pepper jelly for Christmas & has used it all already so I'm sharing the recipe below for all who would like to make more!  It's a great way to use up some green peppers in the summertime and it's so wonderful to have in the winter for a quick appetizer or sauce for meatballs...below is the pepper jelly in the center with our tomatoe preserves, blackberry jam, pear honey & apple butter.  We sell our half pints for $4 each for anyone who doesn't want to make it.  It's the greatest thing ever poured over cream cheese and served with crackers!

Here's the recipe:

1.5 cups of chopped green bell pepper
1.5 cups of cider vinegar
6.5 cups of sugar
25 shakes of tabasco sauce
1 bottle of liquid pectin (Certo is what we use - the powdered doesn't work as well)

Take vinegar and pepper and blend in blender.  Add sugar and tabasco sauce and bring it to a full rolling boil.  Remove from heat and set aside for 20 minutes.  Return it heat and boil for 2 minutes.  Remove from heat and add liquid pectin and enough green food coloring to make it the color you want.  Add to jars and use hot water bath to seal jars.  Makes 8 to 10 half pints.