Sandra's Pepper Jelly Recipe |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is a family favorite. Also, makes a great gift for Christmas, house warming or for teachers. Serve with Cream Cheese & Crackers. It's a hit everytime Ingredients:
3/4 cup bell pepper (remove seeds and chop real fine) |
1/4 cup jalapeno pepper (remove seeds and chop real fine) |
6 cups sugar |
1 1/2 cups white vinegar (5% acidity) |
1 (6 ounce) bottle pectin (if you can,t find the bottle pectin look for certo brand, packet will be in a box) |
Directions:
1. USE GLOVES TO HANDLE AND CHOP PEPPERS!
2. Cook first four ingredients until mixture comes to a rolling boil. Cook 1 minute more, stirring to prevent boiling over. Remove from heat and add pectin, stirring in well. Let stand 5 minutes. Pour into jars and seal. Makes 6 pints. I use 1/2 pint jars.
3. NOTES:.
4. You can substitute Habanero peppers for the Jalapanos, however; you might want to increase the bell pepper and decrease the hot peppers so the jelly won;t be too hot!
5. I like to use some red bell peppers to give some color.
6. I strain the jelly while it is hot and pour into the jars, then stir the peppers into each jar for even distribution of the peppers.
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