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Sweet Pepper Jelly Recipe

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This recipe for Sweet Pepper Jelly is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 pint-size canning jars
2 large red bell peppers
1 large green bell pepper
2 c cider vinegar
1 box powdered fruit pectin
Directions:
Directions:
In a food processor fitted with a metal blade process the peppers until they are finely chopped. In an 8-quart heavy-bottomed pot, combine peppers, vinegar and pectin. Bring the mixture to a boil over medium-high heat; boil for 1 minute. Add sugar; stir until blended. Return mixture to a rolling boil over medium-high heat; boil until the mixture reaches 220 degrees, about 6-10 minutes. Fill sterilized jars to within 1/4 inch of the top. Place the lid on each jar and screw until almost tight. Let jars cool undisturbed. Tighten the outer part of the lids. Store sealed jars of jelly in a cool, dark place for up to 1 year.

 

 

 

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