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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 1 2009

Mild Pepper Jelly

12 mild red peppers (about 8 cups total after passing them in the food processor)
1 tablespoon coarse salt
3 cups white sugar
1 cup white vinegar
3 freshly ground garlic cloves (about3 big cloves is good)

Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.

Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.

After that time, rince thoroughly under cold water. Drain well.

In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.

Pour boiling in your sterilized jars and close the lids.

Wait until the jelly is cooled down before eating.