Pepper Jelly
Sweet and spicy jelly with bell peppers and jalapeños - amazing on cream cheese with crackers.
Prep Time
30m
Cook Time
20m
Servings
48
Difficulty
Medium
Nutrition Per Serving
fat
0
carbs
18
fiber
0
protein
0
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Ingredients
Shop- 2 cups green bell peppers, finely chopped
- 1 cup jalapeño peppers, seeded and finely chopped
- 1 1/2 cups apple cider vinegar
- 6 1/2 cups sugar
- 1 box (3 oz) liquid fruit pectin
- Green food coloring (optional)
Instructions
Combine peppers and vinegar in food processor and pulse until finely chopped.
Pour into large pot and stir in sugar.
Bring to full rolling boil over high heat, stirring constantly.
Boil hard for 1 minute.
Remove from heat and stir in pectin.
Add a few drops of food coloring if desired.
Skim off any foam.
Ladle into hot sterilized jars, leaving 1/4-inch headspace.
Seal and process in water bath canner 5 minutes.
Let cool and store. Best after 1 week.
Chef's Comfy Tip
Wear gloves when handling jalapeños to avoid burning your skin - and don't touch your eyes!
Recipe FAQs
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