- 2 cups orange, red or yellow sweet bell peppers, seeded and chopped
- 1/2 cup hot peppers, seeded and chopped (hot peppers can be a combination of jalepeno, red chili peppers etc.)
- 2 cups fresh or frozen goji berries
- 3 1/4 cups sugar
- 3/4 cup apple cider vinegar
- 1 box certo light pectin
Preparation if canning: place jars in large pot, add hot water to entirely fill and cover them. In a separate saucepan, cover canning lids with water and bring to a gentle simmer. Keep lids hot until you need them, and then remove with tongs. Wash screw bands with soap and water and rinse and set aside.
- Cut peppers and remove seeds, membrane and stems. (Wear gloves when working with hot peppers)
- Pulse peppers and vinegar in food processor until chopped finely.
- Combine all ingredients except pectin in large pot (it will bubble up significantly). Bring to boil over high heat. Boil, stirring constantly, for 10 minutes.
- Stir in pectin and boil hard, stirring constantly for one more minute.
- Remove from heat and quickly skim off any thick foam.
- Quickly pour hot jelly into 4-6 oz. hot canning jars.
- Put lids on jars, screw on band.
- Place jars in canner, ensuring they are completely covered with water.
- Bring to a boil, put lid on canner, process for 10 minutes.
- Remove canner lid and turn off heat. Wait 5 minutes
- Remove jars to a flat surface where they can sit 24 hours. Then check all lids for seal - they should not flex when pushed in after 24 hours. If not sealed, store in fridge and use within a month. Canned jars are best used within a year.
Using Roasted Peppers: You can also roast the peppers first by placing the entire pepper directly over a high heat, like a BBQ or a broiler. As the skin blackens, turn the pepper so that the entire surface is charred. Put the peppers in a bowl and cover it (or a paper bag) for 5-10 minutes. Rub off the skin, halve the peppers, seed them and then puree them as per recipe instructions.