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Pepper jelly

Recipe by: ranger1


  • Alter
  • US
  • Metric
  • two 1/two cups finely chopped red bell peppers
  • one 1/4 cups finely chopped green bell peppers
  • one/four cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • one (1.75 ounce) package powdered pectin
  • 5 cups white sugar
  • Add all elements to record
  • Include all substances to record


one h 45 m

  1. Sterilize 6 (8 ounce) canning jars and lids in accordance to manufacturer’s instructions. Heat water in a sizzling water canner.
  2. Place red bell peppers, green bell peppers, and jalapeno peppers in a big saucepan in excess of large heat. Combine in vinegar and fruit pectin. Stirring continually, carry mixture to a full rolling boil. Quickly stir in sugar. Return to total rolling boil, and boil precisely one minute, stirring continuously. Get rid of from heat, and skim off any foam.
  3. Swiftly ladle jelly into sterile jars, filling to inside of one/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  4. Location jars in rack, and gradually reduce jars into canner. The water should cover the jars completely, and must be scorching but not boiling. Carry water to a boil, and procedure for five minutes.

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