EchoChrist

Pepper Jelly

Summary:

Makes 1-2 Pints

Ingredients:

3 Medium Jalapeno Peppers (Canned)
1 Green Bell Pepper
1/2 tsp Crushed Red Pepper Flakes (Or to Taste)
3/4 Cup White Vinegar. (Divided into 1/4 Cup & 1/2 Cup)
1 oz Powdered Pectin
3 Cups of Sugar

Directions

  1. Rinse jalapeno peppers and remove stems. 
  2. Seed bell pepper and cut into smaller pieces.
  3. Add jalapeno & bell peppers to food processor along with 1/4 cup of vinegar and process until finely chopped.
  4. Place processed mixture into a saucepan and add pectin, crushed red pepper and remaining 1/2 cup of vinegar.  Bring to a heavy boil over high heat while stirring constantly.
  5. Add sugar and continue stirring until mixture reaches a second boil.
  6. Allow jelly to boil for one minute and remove from heat.
  7. Ladle into hot jars and seal.
  8. Allow to cool completely. Refrigerate after opening.

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