Extra Sweet Pepper Jelly
Never underestimate the nutritional value of jams and jellies! They may be considered, first and foremost, as a sweet treat, but there's another reason why our forebears made preserves with their produce at the end of summer. Storing these valuables is inexpensive because they like a cool, but not freezing, temperature. In addition, the nutrient value of jam is dense: the brief cooking time allows fruit to retain its nutrients, but also makes them accessible to our metabolism. Jam is easy to digest and loaded with vitamins! Oh . . . and it's delicious too . . . homemade jams and jellies are bursting with flavor the commercial condiments can only dream of.

1 lb cranberries, coarsely chopped

2 oz fresh ginger root (1/8 lb), sliced

1 cup lemon juice (2 very large lemons)

2 lemons, zest of

1 lime, juice of

2 lbs red bell peppers (or yellow or orange), chopped

2 cups granulated white sugar

2 Ĺ cups Demerara brown sugar

1 Cherry Pepper, chopped (optional)

1 pack powdered fruit pectin

3-1 pint jars plus 1 250 ml jar


Wash jars and lids in hot, soapy water and soak in very hot clean water until needed.† Heat water in canner while preparing produce.

Zest the lemons, then juice them and use the juice, along with the juice of the lime, to puré the ginger root and chopped peppers in a food processor.† Grind the cranberries coarsely in the food processor.† Place these ingredients in a medium stock pot or large Dutch oven and simmer over medium heat until cooked, about 15 minutes.

Add the sugars, one cup at a time, stirring well after each addition.† Add the pectin and stir well; continue to simmer for 5 minutes.† Then, bring the mixture to a boil over high heat; once you have a full rolling boil that canít be stirred down, count exactly one minute and remove from heat.

Sweet Bell Pepper Jelly
Crushed Cranberries

Drain the jars one at a time and ladle the jam in, to within ľ inch of rim, wiping the rim and sealing with lids.† Place the jars in a canning rack and lower into simmering water; increase heat and allow to come to a boil.† Continue a simmering boil for 10 minutes, then remove jars to a wire cooling rack.† Leave undisturbed for 12-24 hours, then store in cold cellar until needed.

Use in the same ways you enjoy cranberry sauce: on turkey or chicken, in a sandwich, or on toast, rolls, or crackers.† This pepper jelly has the consistency and spreadability of cranberry sauce but with the added flavor bell peppers!


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