Tangy Pepper Jelly Recipe
Whip up this easy Pepper Jelly recipe in just 20 minutes! Sweet with a hint of heat, it's perfect for spreading on crackers or glazing meats.
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Calories: 89kcal
Servings: 48
Equipment
- 6 8-ounce canning jars and lids
- Large saucepan
- Hot water canner
- Ladle
- Stirring Spoon
- Canning rack
Ingredients
- 2,1/2 cups finely chopped red bell peppers
- 1/4 cups finely chopped jalapeno peppers
- 1 package powdered pectin
- 1,1/4 cups finely chopped green bell peppers
- 1 cup apple cider vinegar
- 5 cups white sugar
Instructions
- Sterilize canning jars and lids following manufacturer's instructions.
- Heat water in hot water canner.
- Combine peppers, vinegar, and fruit pectin in saucepan; bring to boil.
- Add sugar, boil for 1 minute, then remove from heat and skim foam.
- Quickly ladle jelly into jars, leaving 1/4-inch space from tops.
- Seal jars with lids and rings tightly.
- Lower jars into canner rack, ensuring they're submerged.
- Bring water to boil, cover canner, and process for 5 minutes.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 23g | Potassium: 29mg | Sugar: 21g | Vitamin C: 14mg | Calcium: 2mg