Banana Pepper Jelly

Just call me Susie Homemaker!  With all of the peppers that we having coming off of our 6 banana bell and 2 paprika plants, I hit the internet looking for something to do with them.  First, I thought about pickling them, but honestly, I’m not really sure what you do with pickled peppers.  I stumbled across some recipes for pepper jelly, but most of them included hot peppers.  I took a stab at a recipe today, using all paprika and bell peppers, rather than including a hot variety.  I followed the recipe to a T and unfortunately, I think the size of the jars were labelled incorrectly in the recipe considering it said you should get 6 and I only got 2 3/4.  So, I will showcase the steps here and in a few days, if the jelly actually tastes good, I’ll post the recipe with the noted change in jar size.

Ingredients for Banana Pepper Jelly

This is all you need to make Pepper Jelly – easy & simple – just the way I like my recipes.

Sterilizing the Jars

First, you need to sterilize the jars before you make your jam/jelly.

Chopped Peppers (fresh from the Garden)

Next, I chopped the peppers.  I used a mix of yellow and blush banana bell peppers and red and almost red paprika peppers.

Blending the Vinegar and the Peppers

I blended the vinegar and chopped peppers until there were only small bits of peppers left.

Boiling the Mixture

Next,  I boiled this mixture with the rest of the vinegar and added the sugar and certo.

Pepper Jelly in the Jar

Finally, I ladled the mixture into the jars and processed it in a hot water bath to seal the lids.  The 3/4 jar will be used as our tester jar to see how this recipe tastes.  It looks beautiful in the jars and I have high hopes for it.  However, last year we made a mustard recipe from the internet that had over 200 4 and 5 star ratings and it was complete crap and we wound up throwing it all out.  So…..I’m keeping my fingers crossed for this one.  If this works out, I can probably make this recipe another 25 times and still have peppers left over.  Seriously.