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
- Rinse jalapeno peppers and remove stems.
- Seed bell pepper and cut into smaller pieces.
- Add jalapeno & bell peppers to food processor along with 1/4 cup of vinegar and process until finely chopped.
- 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.
- Add sugar and continue stirring until mixture reaches a second boil.
- Allow jelly to boil for one minute and remove from heat.
- Ladle into hot jars and seal.
- Allow to cool completely. Refrigerate after opening.
