Sandra's Pepper Jelly Recipe

This is a family favorite. Also, makes a great gift for Christmas, house warming or for teachers. Serve with Cream Cheese & Crackers. It's a hit everytime

• Ready In: 55 mins
• Serves: 6
• Yields: 6 jars

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

1. USE GLOVES TO HANDLE AND CHOP PEPPERS!
2. 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.
3. NOTES:.
4. 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!
5. I like to use some red bell peppers to give some color.
6. 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.