Pepper Jelly Recipe

RECIPE # 2    PEPPER JELLY

This is the recipe that Mary Lynn used at our store. It is the one that proved to be best for our customers. We found that we could make more than one batch at a time with no real added trouble. If you want to try making a multiple batch, make sure that your pot is big enough. Food Dye should be added to the cooking pot so that all jars look the same. We made large quantities of Pepper Jelly so here are the amounts used.  the jar totals for larger batches was:

3 batches = 26 jars        4 batches = 36  jars

Batches/Boxes of Pectin

Cups  of Infused Vinegar

Cups Apple Juice

Cups Sugar

Salt Tsp.

1/1

2

2

6

½

Multiple Batches

2/2

4

4

12

1

3/3

6

6

18

1 ½

4/4

8

8

25

2

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About Pete Austin & The Austin House

My wife, Mary Lynn and I had a very sucessful canning business for over 15 years, called The Austin House Jams & Jellies. We had to close it due to pure health. I will be writing a blog about some of the recipes, and how to use them. Also some of the interesting, funny, weird things that have happened in our traveling with the business. If you follow me, you will see that I look at things just a little different than others. If you look at the header at the top of the page, you see that I am looking at things. Making sure eveything looks as good as possible.
This entry was posted in Cooking, Food Preservation, Habanero Peppers, Home Made, Old Fashioned, Preserves, Recipe, Thai Peppers and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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