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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3 (1 1/2 pounds) red bell peppers, finely diced (1/8 inch) |
2 (6 ounces) anaheim chiles, finely diced (1/8 inch) |
4 cups sugar |
1 cup white wine vinegar |
1/2 teaspoon salt |
1 envelope (3 ounces) liquid pectin (do not use low-sugar pectin) |
Directions:
1. In a large saucepan, combine the bell peppers, Anaheims, sugar, vinegar and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.
2. Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.
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