Five pepper jelly
Five pepper jelly recipe in the canning category
 Recipe ingredients:
- 2 large red bell peppers
- 1 large green bell pepper
- 4 large jalapeno or serrano peppers
- 1/2 small onion, finely chopped
- 2 teaspoons salt, divided
- 1 1/2 cups red wine vinegar
- 1/2 cup fresh lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
- 5 cups granulated sugar
- 1/2 teaspoon butter or margarine
- 2 pouches fruit pectin
- 2 1/2 teaspoons whole cumin seeds, toasted
 Recipe method:
- Boil six 1/2 pint canning jars for at least 15 minutes.
- Place flat lids in saucepan with water and bring to a boil.
- Remove from heat and let stand in hot water until ready to fill.
- Drain well before filling.
- Stem and halve all peppers, discard seeds and finely chop the peppers.
- Measure 3 cups into a colander.
- Add onion and 1 teaspoon of the salt.
- Let drain for 3 hours, pressing to extract as much moisture as possible.
- Place pepper mix in a 6 or 8 quart saucepot.
- Add vinegar, lemon juice, 1 teaspoon of salt, chili powder and crushed pepper.
- Measure sugar in a separate bowl.
- Scrape excess sugar from cup with a spatula to level for exact measure.
- Mix sugar thoroughly into peppers in sauce pot.
- Add butter and bring this mixture to a full rolling boil on high heat, stirring constantly.
- Reduce heat to medium low and let simmer for 10 minutes, stirring occasionally.
- Stir in fruit pectin and return to a full rolling boil for exactly 1 minute, stirring constantly.
- Remove from heat and stir in cumin seeds.
- Skim any foam with a metal spoon.
- Ladle quickly into prepared jars, filling to within 1/3 inch of the top.
- Wipe jar rims and threads.
- Cover with two piece lids and screw bands tightly.
- Invert jars for 5 minutes and turn upright.
Tags: five, pepper, jelly, recipe, canning, recipes, cooking