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Jalapeno and Bell Pepper Jelly Recipe

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This recipe for Jalapeno and Bell Pepper Jelly is from Gail's Family Cookbook Project, 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:  
1 large red bell pepper (about 1 1/2 cups)
1 large green bell pepper (about 1 1/2 cups)
6-8 jalapeno peppers (about 3/4 – 1 cup)
1 ½ cups apple cider vinegar
½ tsp. butter (prevents foaming when jelly comes to a boil)
¼ tsp. salt
5 ½ cups granulated sugar
3 oz. package of liquid pectin (Certo)
Directions:
Directions:
Stem and chunk red and green bell peppers, discard seeds. Wearing gloves, stem and halve jalapeno peppers; discard seeds. Chop peppers into small pieces using a food processor.

Measure sugar into a separate bowl. Place peppers, vinegar, salt and butter in a 6 – 8 quart sized sauce pan. Stir in sugar. Bring the mixture to a boil. Cook for 12 minutes, stirring constantly. Stir in the liquid pectin and boil for 1 ½ minutes exactly.
Number Of Servings:
Number Of Servings:
Makes 6 to 8 1/2 pint jars

 

 

 

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