Not Just For Christmas Pepper Jelly
From joyride 14 years ago
- 20 minutes to make
- Serves 3
Pepper Jelly that rocks Sunday dinner as a side to beef or pork or when the guys and gals come over for card night or big game day and it's served with crackers and cream cheese.
Ingredients
- 3 or 4 fresh jalapeno peppers, seeded and coarsely chopped shopping list
- use more jalapeno if hotter jelly is desired shopping list
- 2 green bell peppers, coarsely chopped shopping list
- 3 cups sugar shopping list
- 1/2 cup apple cider vinegar shopping list
- 1/2 package (6 ounces) liquid fruit pectin shopping list
- green or red liquid food coloring shopping list
How to make it
- Combine peppers, sugar, and vinegar in a nonaluminum saucepan.
- Bring to a boil over medium-high heat, stirring constantly.
- Boil 3 minutes; stir in pectin.
- Boil, stirring constantly, one minute.
- Remove from heat, and skim off foam with a metal spoon.
- Remove pieces of peppers.
- Add amount of food coloring to obtain desired shade of red or green
- Pour into hot, sterilized jars, filling to 1/4 inch from top.
- Wipe jar rims to obtain optimum seal.
- Cover at once with metal lids, and screw-on bands; cool completely.
- Jars will seal as they cool.
- Store in refrigerator.
- Serfve with cream cheese and a variety of crackers or use as a side dish as a relish to accompany meats.
Snack time
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The Rating
Reviewed by 7 people-
this is one of my favorite jellies...love it with cream cheese or on cheese.. five forks
peetabear
in mid-hudson valley loved it
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~HELLO~
This 'Southern Recipe' is GREAT served
so many ways! "5"FORK!!!!!
~*~mj~*~
mjcmcook
in Beach City loved it
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This is so good. Thanks for the recipe. Haven't had it in so long; what a nice reminder.
tablescape
in loved it
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