BELL PEPPER JELLY RECIPES

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PEPPER JELLY RECIPE - FOOD.COM



Pepper Jelly Recipe - Food.com image

I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

1/2 cup red bell pepper, very finely chopped
1/2 cup green bell pepper, very finely chopped
1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
3 cups sugar
3/4 cup cider vinegar
1 (3 ounce) package certo liquid pectin

Steps:

  • Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
  • Bring to a boil, stirring, until the sugar is dissolved.
  • Stir in the pectin and cook for another 1 to 2 minutes.
  • Remove from the heat.
  • Let cool until slightly thickened.
  • Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
  • Keep covered in the refrigerator for up to 3 months.

Nutrition Facts : Calories 804.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 7, CarbohydrateContent 204.2, FiberContent 1.8, SugarContent 201.8, ProteinContent 0.5

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