pepper jelly

★★★★★ 4 Reviews
gabbiegirl avatar
By Donna Brown
from West TN, TN

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.

★★★★★ 4 Reviews
method Canning/Preserving

Ingredients For pepper jelly

  • 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
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How To Make pepper jelly

  • 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.)
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