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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pepper jelly/pepper jelly vinaigrette Recipe

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This recipe for Pepper jelly/pepper jelly vinaigrette is from RICHARD FAMILY COOKBOOK, 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:  
2 1/2 cups finely chopped red bell peppers
1 1/4cups finely chopped green bell peppers
1 cup apple cider vinegar
1( 1.75 ounce) package powdered pectin
5 cups white sugar
1 tsp butter (helps jelly not to foam so much). 1/4 cup chopped and seeded jalapeņos.
Directions:
Directions:
Sterilize 6 (8ounce) jars

Place all but sugar in large pot. Bring to a rolling boil. Quickly stir in sugar. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

Quickly ladle jelly into jars within 1/4l inch of the top. cover with lids and screw on bands.

Place jars in canner with wire rack in pot of hot water (not boiling) water should cover jars. Bring water to a boil and process of 5 minutes.

Jars will make a popping sound and will be indented in the center when sealed.
Personal Notes:
Personal Notes:
For pepper jelly vinaigrette mix 1/2 cup olive oil and 2 Tbsps balsamic vinegar until mixed. add in 1/2 cup pepper jelly mix thoroughly. Season with salt and pepper.

 

 

 

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