Ball Fresh Taste of Summer Party

At the beginning of June, I hosted a Ball Fresh Taste of Summer Party. I was selected to demo products and teach others how to preserve their summer harvest.

We had a "working lunch" with some close friends to celebrate the wonderful taste of summer. I prepared my version of Pepper Jelly before the party and we made a batch of Homemade Salsa together.{Confetti Pepper Jelly}

4 1/2 C finely chopped green bell pepper (I use 2 red, 1 orange, and 1 yellow pepper)
1/2 C finely chopped jalapeno pepper
1 1/4 C cider vinegar
1 pkg Ball-brand No Sugar Needed Fruit Pectin
2 C sugar
1 C honey
12 - 4 oz. jelly jars (with new seals)

Prepare water bath canner and jars for canning.
Combine bell peppers, jalapeno peppers, and vinegar in a large saucepan. Gradually stir in pectin. Bring to a full rolling boil that cannot be stirred down. Add sugar and honey. Return to a boil. Boil hard for 3 full minutes, stirring constantly. Remove from heat, and skim foam if necessary. Ladle hot jelly into jars leaving 1/4" headspace. Wipe rim and center lid on jar. Screw band on. Process filled jars in a water bath canner for 10 minutes. Remove from canner and allow to cool.

While the salsa was cooking and, then, processing we dined on Pepper Jelly & Cream Cheese appetizers, Chips & Salsa, Lemon Cucumber Water, and Chipotle Chicken Taco Salad. Each guest went home with a reuseable gift bag full of coupons for Ball products, a box of pectin to make their own jam or jelly, recipes, ideas for how to use their Pepper Jelly, a jar of Pepper Jelly, a jar of Salsa, and some with other prizes too.

To watch my Pepper Jelly Canning Demo, shown at the party go here.