Pepper jelly
A yummy treat or appetizer!
Servings: 0
Ingredients
- 2 ½ c very small diced red peppers seeds removed
- 2 ½ c very small diced green peppers seeds removed
- ½ c fine diced jalapeno peppers seeds removed
- 3 c cider vinegar
- 13 c sugar
- 1 Tbsp butter
- 1-2 Tbsp red pepper flakes depending on how hot you want it
- 2 pack liquid pectin Certo brand found in the canning section or by the Jell-O
Instructions
- You can use a food processor to chop peppers just be careful not to dice them to small. Bring all ingredients, except pectin to a rolling boil.
- Add pectin and return to a boil. Time for 1 ½ minutes and take off burner.
- Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.
- Makes approx 17 half pints!
Notes
Serve over Cream Cheese and eat with Ritz!
Adapted from Stephen Dowdney