Makes 2 cups
1 cup red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup jalapeno pepper, minced
1 cup apple cider vinegar (or distilled white vinegar)
2 tablespoons pectin (powdered or liquid)
2 cups white sugar
- Place bell peppers and jalapeno peppers in a large saucepan over high
heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture
to a full rolling boil. Quickly stir in sugar. Return to a boil for 3
minutes. Remove from heat, and skim off any foam.
- Transfer the jelly to a glass jar and let cool. The pepper jelly will keep
for months in the fridge before beginning to crystalize.
- To preserve the jelly longer, transfer to sanitized glass jars, filling to
within 1/4 inch of the tops. Cover with flat lids, and screw on bands
- Heat water in a hot water canner. Place jars on a rack, and slowly
lower jars into canner. The water should cover the jars completely.
Bring water to a boil, and process for 5 minutes.
Pro-party Tip– Enjoy the pepper jelly as a condiment with pork or lamb. For
a quick appetizer, spoon a generous amount over cream cheese or brie and
serve with crackers.