This is usually made with a combination of red, yellow and green peppers mixed with jalapeños, but I only had a single red pepper and the rest were green. So, Green Pepper Jelly it is. The ratio of sweet peppers to jalapeños is 4 cups sweet to 1/4 c. spicy. That means there's just the slightest kick to the jelly.
I ended up with a total of six 8 ounce jars, plus the majority of a half pint jar. This one is also meant to use as an appetizer over cream cheese or goat cheese. I love it either way.
I have a little more chopped green peppers, so I think I'm going to pressure can a few jars of those mixed with chopped onions and celery. Then, when I need the "trinity", I just have to open and drain a jar when I don't have fresh in the fridge.
I won't be doing that today, as I got a message yesterday to see if I could come in to work for a few hours this afternoon. I'll be there at 1:30, and back home before dinner. I'm glad I can help out, but I'm still not ready for a six hour, no-sit shift (say that fast three times!). This works much better for me.
I'm going to stitch this morning, and then head to work. Tomorrow will be another canning day, but today, I'll take it easy.
