Pepper Jelly

By Leesa W

Beautiful gift. We try to keep pepper jelly stocked all year. It is a great appetizer (poured over cream cheese and served with crackers). Super good as a base in black eyed pea salad! A special thanks to my friend Clarie for turning me on to making this!!!!

Ingredients

• 1 cup (2 large) chopped red bell pepper
• 1/2 cup (8-10) chopped jalapeno pepper
• 5 cups white sugar
• 1 1/2 cups apple cider vinegar
• 1 (6 fluid ounce) liquid pectin

Details

Servings 14
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. PREPARE CANNER - with boiling water, 1-2 inches above jars. Wash jars, lids and bands in dishwasher (try to time so jars/lids/bands are still hot from drying cycle). This batch makes 14 1/4 pint jars.
2. PREPARE PEPPERS. Wash/vinegar bath (1 part vinegar to 3 parts water) peppers. Rinse well. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Chop peppers using Pampered Chef chopper (or chop into small pieces).
3. COMBINE green bell peppers, jalapeño peppers, sugar and vinegar in a large saucepan. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. LADLE hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
5. PROCESS filled jars in a boiling water canner for 5-7 minutes, adjusting for altitude*. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.