pepper jelly

pepper jelly
  • 1 1/2 cups finely chopped green bell pepper
  • 1 1/2 cups distilled white vinegar
  • 6 1/2 cups white sugar
  • 3 ounces liquid pectin



  1. In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  2. Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  3. Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

04/10/2017
pepper jelly, Jams and Jellies recipe PT10M PT2H 6 435 calories
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