Total Time
28mins
Prep 20 mins
Cook 8 mins

With Christmas coming, this makes a great homemade gift in a pretty jar with a festive ribbon.

Ingredients Nutrition

  • 2 large sweet green peppers, cored, seeded, chopped (about 1 pound)
  • 6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
  • 1 cup cider vinegar
  • 5 12 cups sugar
  • 12 cup water
  • 1 (1 3/4 ounce) box powdered fruit pectin, dissolved in
  • 34 cup water
  • 12 cup lemon juice
  • green food coloring
  • 6 canning jars, lids, seals (1/2 pint)

Directions

  1. In processor, finely chop green peppers and jalapenos with vinegar.
  2. Place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally. Boil over medium-high heat 5 minutes or until slightly thickened.
  3. Meanwhile in small saucepan, boil pectin-water mixture 1 minute.
  4. Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
  5. Pour hot jelly mixture into sterilized jars; seal. Process in hot water bath following manufacturer`s instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
  6. Store in cool, dark place for up to 6 months.

Reviews

(1)
Most Helpful

I made this over the weekend and it turned out great! Sweet, not spicy. It seems like a cross between jelly and jam. I did change it slightly. I used Ball low/no sugar pectin and 2 1/2 cups sugar. I omitted the green food coloring, too, I like the natural green. I did my green peppers by weight, so I ended up using 3. Came out with almost 7 jars worth. I just had it on crackers with cream cheese. YUM! I will be making this again.

Divine Nature May 26, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a