Pepper Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups finely chopped bell peppers
1 cup finely chopped jalapenos (or other spicy peppers)
1 1/2 cup apple cider vinegar
1 teaspoon salt
1 - 1.75 oz package powdered pectin, or use 3 ounces liquid fruit pectin
5 cups sugar
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Directions: |
Directions:1. Add the finely chopped peppers to a large pan along with the sugar, vinegar, and salt.
2. Bring to a boil then reduce heat to medium and cook at a low boil for 10 minutes, stirring often.
3. Stir in pectin and boil for 1 minute, stirring constantly. Note: It will not be jelly consistency when hot. It should still be a thick liquid at this point.
4. Remove from heat and cool for 5 minutes.
5. Ladle the hot liquid into clean jars or containers.
6. Can immediately or cool overnight in the refrigerator. The mixture will solidify into jelly as it cools. |
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Number Of
Servings: |
Number Of
Servings:6 half pint jars |
Preparation
Time: |
Preparation
Time:25 Minutes |
Personal
Notes: |
Personal
Notes: If your pepper jelly didn’t thicken up, pour the loose jelly into a pan. Bring to a low boil and add ½-1 package more pectin and boil for 1 minute. Cool slightly, then pour back into the jars, screw on lids, and refrigerate. Will last several month in the fridge.
This recipe can be canned. If you wish to do so, spoon jelly into sanitized jars while still hot, leaving 1/4 in headspace. Screw on lids finger tight and process until sealed. It will remain shelf stable for up to 1 year if canned properly.
Serving suggestions:
1. Pour over a block of cream cheese and serve with crackers for a tangy appetizer.
2. Use as a glaze for grilled or baked chicken, pork, fish or shrimp.
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