Sandra's Pepper Jelly Recipe
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
6 jars
- Serves:
- 6
ingredients
- 3⁄4 cup bell pepper (remove seeds and chop real fine)
- 1⁄4 cup jalapeno pepper (remove seeds and chop real fine)
- 6 cups sugar
- 1 1⁄2 cups white vinegar (5% Acidity)
- 1 (6 ounce) bottle pectin (If you can,t find the bottle pectin look for CERTO brand, packet will be in a box)
directions
- USE GLOVES TO HANDLE AND CHOP PEPPERS!
- Cook first four ingredients until mixture comes to a rolling boil. Cook 1 minute more, stirring to prevent boiling over. Remove from heat and add pectin, stirring in well. Let stand 5 minutes. Pour into jars and seal. Makes 6 pints. I use 1/2 pint jars.
- NOTES:.
- You can substitute Habanero peppers for the Jalapanos, however; you might want to increase the bell pepper and decrease the hot peppers so the jelly won;t be too hot!
- I like to use some red bell peppers to give some color.
- I strain the jelly while it is hot and pour into the jars, then stir the peppers into each jar for even distribution of the peppers.
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RECIPE SUBMITTED BY
Hi! I'm a transplanted Southern girl living in Southeastern Massachusetts. I'm also a stay at home mom. Over the past year, I have been trying new methods and recipes to have our family eat healthier and to actually get my daughter to eat something other than Spaghetti O's.