Two HPCG members spent a few hours this weekend canning Basil Banana Pepper Jelly. Both the basil and banana peppers were grown here at Henderson Park Community Garden and were supplemented with jalapeno, poblano and red onion grown at their family garden.
1/2 cup banana peppers, seeded thinly sliced
1/4 cup hot peppers (mixture of poblano & jalapeno), seeded thinly sliced
1/4 cup finely diced red onion
6 or 7 basil leaves, cut into ribbons
3/4 cups vinegar
3 cups sugar
1 pouch liquid pectin
Combine peppers, red onion and basil in a large, deep stainless steel saucepan. Stir in vinegar and sugar.
Over high heat, bring mixture to a full, roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in one pouch Liquid Pectin, mixing well.
Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (head space). Wipe jar rims. Center lids on jars & screw on bands. Process in BWB 10 minutes.
Cool for about 30 minutes, then, when lids are concave but jelly is still hot, carefully invert & twist jars to distribute solids throughout jelly. (**Do not let them remain upside down for long periods**) Repeat as needed during the cooling/setting time, until solids are evenly suspended in the jelly. Makes 3 1/2 pints.