Ingredients
-
2
-
5 1/2
-
1
-
1/3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Red Pepper Jelly,I came across this on the internet(don’t remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.,This is a pantry stored item, and not a must be in the fridge item unless open right? Lol Im new to making this and jams in general, so I wanna store it properly ?? Tia,Did anyone double the recipe in one pot and if so, did it gel properly. I did one recipe at a time and it was great. I also chopped the red pepper very fine instead of grinding it. The peppers floated to the top. Would it have mixed evenly if I had put the peppers in the blender? In Canada the Certo comes in 2 pouches to a box and used both pouches. What is the significance of adding the lemon after the jelly sits for 15 minutes. I forgot and added it with the peppers and it was fine.
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Steps
|
1
Done
|
Place Red Peppers, Sugar and Vinegar in Kettle; Heat Rapidly to Boiling, Stirring Continuously. |
|
2
Done
|
Remove from Heat, Let Stand 15 Minutes. |
|
3
Done
|
Reheat to Boiling, Add Lemon Juice. |
|
4
Done
|
Let It Come to a Boil, Then Add the Pectin. |
|
5
Done
|
Boil For 5 Minutes, Stirring Constantly. |
|
6
Done
|
Bottle as Any Jelly. |
