hot & sweet red pepper jelly
(1 rating)
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I love eating this with cream cheese and crackers or toasted english muffin with cream cheese. Makes a great appetizer with cream cheese and crackers and a glaze for chicken wings! You can omit the jalapeno peppers if you do not want any heat or to reduce heat, remove seeds and veins of jalapenos. You can also use a food processor to chop peppers, chop in food processor with vinegar.
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(1 rating)
yield
6 -8 1/2 pint jars
prep time
30 Min
cook time
15 Min
Ingredients For hot & sweet red pepper jelly
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3 cred bell peppers finely chopped (washed and stems & seeds removed)
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1-2jalapeno peppers finely chopped(washed and stems removed)
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1 1/2 capple cider vinegar or white vinegar
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6 1/2 csugar
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4 ozliquid pectin
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10drops of red food coloring (optional)
How To Make hot & sweet red pepper jelly
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1Add the bell pepper, jalapeno pepper, vinegar, and sugar to the sauce pan. Bring to a rolling boil and cook for 6 minutes, stirring constantly.
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2Stir in the liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off the white foam with with the metal spoon, and remove the pan from the heat.
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3Ladle the jelly into the sterilized jars, leaving a 1/2-inch head space. Insert the plastic spatula next to the glass and run it carefully around the edges to help remove any air bubbles. Wipe the rims clean and seal immediately with new lids.
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4Place jars in hot boiling water for 10 minutes to ensure sealing of jars and let cool for at least 24 hours. Enjoy jelly after that time.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Hot & Sweet Red Pepper Jelly:
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