Ingredients
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5
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2
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1 1/2
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
Red or Green Pepper Jelly, I first had this recipe after buying it at our school fundraiser It was so good that I went through the trouble of finding out who made it and got the recipe Since then I have made it numerous times and given away lots of little jars at Christmas It is delicious served with cream cheese and crackers I am not absolutely sure of the yield, it could be more , I love this recipe, BUT I don not strain the juice as we like the bits of peppers in the jelly, I guess you could call it Jam, I added garlic and jalepino peppers to spice it up, My 1st time making jelly and used this recipe TWICE ! First time followed directions precisely – perfectly delicious sweet jelly! I was so impressed with the ease and texture of this recipe I modified it with some items from another recipe for Rasp-Habanero Jelly on this site So 2nd time I mixed it up by using one bag of frozen raspberries, thawed and squashed, and 5 Habanero peppers (veins/seeds removed), and then added to that red peppers to add up to the 2 cups required in this recipe It worked WONDERFULLY and is super spicy and yummy! It’s beautiful in a jar – looks just like deep raspberry jam These’ll be Christmas presents for sure! Both times it made 12- 4oz jars, with a bit left over for me to snack on Thanks so much -! !! !
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Steps
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1
Done
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Chop Peppers Finely (it's Faster to Use a Food Blender to Do This.) in a Large Saucepan, Combine Sugar, Red or Green Peppers and Vinegar. |
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2
Done
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Stir and Bring to a Full Rolling Boil. |
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3
Done
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Boil Over Medium-High Heat For 15 Minutes, Skimming Off Foam. |
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4
Done
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Remove from Heat; Blend in Pectin and Stir For 2 Minutes. |
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5
Done
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Pour Into Sterilized Jars. |
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6
Done
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Keep in Your Refrigerator or Freeze When Cooled Down. |
