Dr Pepper Jelly Recipes

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

Steps:

• Mix Dr. Pepper, powdered pectin and lemon juice in a large saucepan.
• Add coloring, if desired.
• Measure sugar into a bowl to add later.
• Place Dr. Pepper mixture over high heat and stir until mixture comes to a hard boil.
• At once stir in sugar.
• Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into glasses.
• Cover at once with 1/8-inch hot paraffin.
• Allow several days to set.

Steps:

• 1. Combine sugar, Dr. Pepper & lemon juice in a large saucepan. Add food color if desired and mix well. Place over high heat* and bring to a boil, stirring constantly.
• 2. Stir in liquid pectin at once. Bring to a full rolling boil. Boil hard 1 minute, stirring constantly.
• 3. Remove from heat; skim off foam with a metal spoon. Pour quickly into hot sterilized pint size jars and seal. Refrigerate.

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Steps:

• In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
• Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
• Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.