Pepper Jelly

Donna Brown

By
@gabbiegirl

As my new Just A Pinch friend Lillian says this is really good over cream cheese served with your favorite cracker and a really easy recipe to home can.


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Comments:

Method:

Canning/Preserving

Ingredients

2 1/2 c
finely chopped red bell pepper
1 1/4 c
finely chopped green bell pepper
1/4 c
finely chopped jalapeno pepper
1 c
apple cider vinegar
1
(1.75 oz. ) package powdered pectin
5 c
white sugar

Directions Step-By-Step

1
In a large pot, (I either use the bottom to my pressure cooker or a stockpot) sterilize jam/jelly jars, you can also use pint jars, you probably won't need as many jars. In smaller pan, sterilize jar flaps/lids. Place chopped peppers in a large saucepan over high meat. Mix in vinegar & fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to a full boil. Boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam that may have formed.

Quickly ladle into sterilized jars, filling to within 1/4" from the top. Cover with flaps and screw bands on tightly. Place jars back into hot water (water should completely cover jars.) Bring water back to full boil and process 5 minutes. Remove from water and make sure rings are tight. Total fat - 0 mg; total cholesterol - 0 mg.; calories - 88 (Makes about 6 jars.)

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: American