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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Although I haven't made this jelly - I think this would make a nice addition to holiday baskets or gifts. It uses summer garden peppers (both sweet and hot). Recipe source: Martha Stewart's Entertaining. Ingredients:
3 cups sweet red peppers, seeded and chopped |
1/2 cup hot red chili peppers or 1/2 cup hot green chili pepper, seeded and chopped |
2 cups cider vinegar |
1/2 teaspoon salt |
5 1/2 cups sugar |
1 (6 ounce) bottle pectin |
Directions:
1. In a large saucepan combine peppers with vinegar over med low heat. Simmer for 15 minutes. Strain juice through jelly bag. DO NOT SQUEEZE BAG.
2. Put juice back into saucepan and bring to a boil over medium high heat.
3. Add salt and sugar to pan and bring back to a full boil. Boil for 1 minute. Remove from heat.
4. Stir in pectin and skim off foam.
5. Ladle into hot, sterilized jars and seal with screw on caps.
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