Hot Pepper Jelly

READY IN: 40mins
Recipe by Bergy

This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green

Top Review by Barb G.

Bergy,We love this pepper jelly. I have made it three times now. two with the green bell peppers & one with red bell peppers. Very good with cream cheese on crackers. My husband also likes it on meat, Pork & Chicken.Thanks for the recipe.

Ingredients Nutrition

Directions

  1. Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
  2. Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
  3. Bring to a boil and boil 3 minutes.
  4. Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
  5. Add a drop or so of food coloring if desired.
  6. Pour into hot sterilized half pint jats, Fill to 1/4" of top.

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