Pepper Jelly

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54321 Based on 1 Review

Servings: 6 (1/2-pint) jars
Cook Time: 8 min
Difficulty: Easy

Ingredients Add to grocery list

3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids

Directions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook’s Note: Follow USDA guidelines for proper sterilization and canning procedures.

Show: Paula's Home Cooking/Savannah Country cookbook
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Reader Comments:

54321

I just made 6 batches of this, after canning homemade salsa, I had lots of serrano peppers left. I've always wanted to make pepper jelly, so I did today to use up the peppers. I used the liquid certo, cooked about 5 minutes after adding it, and put about a half of a teaspoon of butter in to cut down on the bubbles. I made both red and green (food coloring). I tasted, and can tell you, this is gonna be a great hostess gift or Christmas present for all my friends. I'm originally from TX and first time I had pepper jelly was 20 years ago from one of my patient's. I'm a RN; This pepper jelly is 'true to taste'. Great going, Paula. If you have never had it, serve with cream cheese; pour next to the cream cheese on the tray with crackers...it is great; your guests will get the idea. Great for parties.

By Anonymous on September 13, 2010

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