Recipe by LifeIsGood
I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!
Top Review by gailanng
I like extremes very much...padded bras, implants, botox, high heels, tanning booths, having multiple kids. I know, that last one...getting pregnant is just so over-hyped. Oh, and nectarous jelly made with blistering hot peppers. Made for A-NZ #51 recipe tag.
- 118.29 ml red bell pepper, very finely chopped
- 118.29 ml green bell pepper, very finely chopped
- 59.14 ml jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
- 709.77 ml sugar
- 177.44 ml cider vinegar
- 85.04 g packagecerto liquid pectin
Directions See How It's Made
- Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
- Bring to a boil, stirring, until the sugar is dissolved.
- Stir in the pectin and cook for another 1 to 2 minutes.
- Remove from the heat.
- Let cool until slightly thickened.
- Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
- Keep covered in the refrigerator for up to 3 months.