Seranno Pepper Jelly
  1. Puree both the seranno and green bell pepper with 1 cup cider vinegar in a food processor. Do NOT strain puree.
  2. Combine puree with remaining vinegar and sugar.
  3. Bring to a boil over high heat for 10 minutes, stir frequently.
  4. Add liquid pectin from both pouches into your jelly mixture.
  5. Return to a hard boil for 1 minute, stirring constantly.
  6. Remove from heat and skim off any foam if necessary.
To Preserve Using Water Bath Method
  1. Ladle hot jelly into hot sterilized jars, leave 1/4 inch head space. I used 8 oz size jars
  2. Wipe rims and place lids onto hot jars.
  3. Apply bands and tighten “finger tight”
  4. Place your filled jars into your canner that should already be filled with hot water. Add more hot water to ensure your jars are covered by 1 to 2 inches of water. Bring the water to a gentle yet steady boil. Do NOT put your hot jars into a canner filled with cool water, as they may burst.
  5. Process the jars for 10 minutes. (**Adjusting for altitude) Turn off heat and let stand for 5 minutes
  6. Remove your jars from your canner and allow to cool on the counter for 24 hours.
  7. After 24 hours, check to ensure they are sealed. You can tell the lids are sealed if when you press on the center of the lid, it doesn’t pop back up. The lid should be smooth with absolutely no flex.
Recipe Notes
  1. I filled and processed 5, 8 oz ball jelly jars. The jam that I did not process, I ladled into a container and let cool to room temperature to keep in the refrigerator to enjoy. Any jelly that you do not process in a water bath will last up to 3 weeks in the refrigerator.
**High Altitude Adjustment
  1. Increase processing time
  2. 5 minutes for 1,001 to 3,000 feet
  3. 10 minutes for 3,001 to 6,000 feet
  4. 15 minutes for 6,001 to 8,000 feet
  5. 20 minutes for 8,001 to 10,000 feet