Sweet Pepper Jelly 2

By Grazor

For a non-spicy version, simply replace the jalapeños with an equal amount of chopped sweet red pepper and process as directed. Serve this delicious jelly on the side with roasted meats or poultry or with crisp crackers spread with cream cheese.
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

• 3 cups (750 mL) coarsely chopped Ontario Sweet Red Pepper
• 1/4 cup (50 mL) finely chopped seeded Ontario Jalapeño Pepper
• 1-1/3 cups (325 mL) cider vinegar
• 1 tsp (5 mL) salt
• 5-1/2 cups (1.375 L) granulated sugar
• 2 pouches (170 mL) liquid pectin

Preparation

Step 1

In food processor, process red pepper until a coarse purée. Or chop in blender, in batches.

In large heavy-bottomed saucepan, bring red and jalapeño peppers, vinegar and salt to boil; reduce heat and simmer for 5 minutes, stirring occasionally.

Add sugar and return to boil; boil rapidly for 2 minutes, stirring constantly. Stir in pectin and remove from heat. Skim off any foam. Let cool for 5 minutes, stirring occasionally. Ladle into hot sterilized jars; seal immediately with new lids.

Process for 10 minutes in boiling water bath or store in refrigerator.

For a non-spicy version, simply replace the jalapeños with anequal amount of chopped sweet red pepper and process as directed. Serve this delicious jelly on the side with roasted meats or poultry or with crisp crackers spread with cream cheese.