Pepper Jelly
7
People talking
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!
- Ready In:
- 20mins
- Yields:
- Units:
Nutrition Information
7
People talking
ingredients
- 1⁄2 cup red bell pepper, very finely chopped
- 1⁄2 cup green bell pepper, very finely chopped
- 1⁄4 cup 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)
- 3 cups sugar
- 3⁄4 cup cider vinegar
- 1 (3 ounce) package certo liquid pectin
directions
- 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.
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RECIPE MADE WITH LOVE BY
@LifeIsGood
Contributor
@LifeIsGood
Contributor
"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!"
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IF cooled appropriately the peppers should suspend NOT float to the top. Cool the mixture 3 minutes before adding pectin. Cool an additional 5 then pour into sterilized jars.
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I haven't made the pepper jelly yet but I definitely will. I love spicy foods!
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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. -
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Made as an appetizer for the football games today, and glad that I have some more leftover. Great GREAT dip. I took your advice with the cream cheese, and this worked out perfectly. I did cut back on the green pepper, and added a little more red pepper. Other than that recipe was made as posted. Served these with some ritz crackers, and some triscuits. Made for Recipe Swap #44..
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