Red Pepper Jelly
Ready In: 40 mins
Yields: 6 half-pints
Ingredients
- 2 red bell peppers, cut into 1-inch pieces
- 1⁄2 sweet onion, cut into 1-inch pieces
- 6 medium jalapeno chiles, seeded and minced
- 1 (1 3/4ounce) package dry pectin
- 1 cup apple cider vinegar
- 5 cups sugar
Directions
- Process bell pepper and onion in a food processor 1 minute or till pureed.
- Combine red pepper puree, jalapeno chile, pectin, and vinegar in a large Dutch oven; bring to a rolling boil. Quickly stir in sugar, and boil 4 minutes, stirring constantly. Remove from heat.
- Quickly pour hot jelly into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
- Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 10 minutes.
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