Enjoy this pepper jelly recipe! It's a deliciously spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Ingredients
- ½ cups finely chopped red bell peppers: 2 piece
- ¼ cups finely chopped green bell peppers: 1 piece
- Jalapeno peppers: 0.25 cup (finely chopped)
- apple cider vinegar: 1 cup
- powdered pectin: 1 pack (1.75 ounce pack)
- white sugar: 5 cups
Metric Conversion
Stages of cooking
-
Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
-
Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
-
Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
-
Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes. cudda69
