Farmer Boy Recipe - Green Pepper Jelly

I follow the same type of philosophies that pioneers, like Caroline Ingalls, used to make their way through life.  Here is another one of those recipes that falls in line with my adopted philosophy of "When life gives you lemons, make lemonade".  This time it's "When the garden gives you an abundant crop of green peppers, make Green Pepper Jelly".

Of course I have a hundred other uses for my green peppers. I'm glad I planted them and that the Lord saw fit to bless me with an abundant harvest.  You'll find them used in other recipes that I share along the way.  This recipe may be something new for you. :)

Farmer Boy Green Pepper Jelly

Ingredients:

• 7 medium to large green peppers (seeded and striped of the vein walls)
• 1 small hot pepper (any variety & treated the same way)
• 1/2 Cup - white vinegar
• 1 1/2 Cups - apple juice
• 1/2 teaspoon - salt
• 5 Cups - sugar
• 1 package of pectin  

Directions: Cut the peppers into 1/2 inch strips.  Puree in a blender.  Place in a large bowl.  Combine with the apple juice and vinegar.  Cover and refrigerate overnight.  Then strain through a jelly bag into a large pan. (You should have about 4 cups of liquid.) * Don't squeeze the bag or the jelly will be cloudy.  Stir in the pectin and salt.  Over medium high heat, bring to a rolling boil.  Stir in the sugar and bring back to a rolling boil for 1 minute.  Remove from the heat and ladle into sterile jars, leaving 1/2 inch headspace.  Process, half pints for a good 5 minutes.  Cool in a dark, cool spot till set.

When you are looking for a special treat on biscuits, toast or a nice accompaniment to a meat roast, this is the one to pull out of the pantry!

If you make this jelly, let us all know by leaving a comment here on the blog site.  Thanks.  The Old Man in the Bib Overalls

If Caroline Ingalls would have made this, I'm sure Laura would have wrote something like, " "You're a wonder, Caroline!", said Pa" (adapted from "The Long Winter" by Laura Ingalls Wilder)