Pepper Jelly (sweet and sour jellly) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 C. red bell pepper (seeds removed and finely chopped)
1 C. yellow bell pepper (seeds removed and finely chopped)
1 1/4 C. green pepper (seeds removed and finely chopped)
1/4 C. jalapeno pepper (seeds removed unless you want it spicy and finely chopped)
1 C. apple cider vinegar
1.75 oz. pkg. powdered fruit pectin
5 C. sugar
6 8 oz. canning jars
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Directions: |
Directions:Sterilize canning jars and lids in boiling water.
Place all chopped peppers in a large sauce pan or pot over high heat.
Mix in apple cider vinegar and pectin.
Stir constantly til brought to a rolling boil for one minute.
Remove from heat and skim off any foam.
Fill jars to 1/4 inch from top and put on lids tight.
Place jars into canner with hot water that is not boiling. Water should completely cover the jars. Cook on high heat to reach a boil and process for 5 minutes.
Remove from heat.
When jars are completely cool, check the seals.by pressing on the lids with a finger. If the lid springs back, then it is not sealed and needs to be refrigerated.
Refrigerate after opening. |
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Number Of
Servings: |
Number Of
Servings:6 8 oz. jars |
Personal
Notes: |
Personal
Notes: TO SERVE: spread whipped cream cheese on Ritz crackers then top with Pepper Jelly.
It's great for game night!
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