Pepper Jelly

Serves: 3
Total Calories: 1,575


1 red bell pepper large, cut up
1 green bell pepper large, cut up
6 1/2 cups sugar
1 1/2 cups white vinegar
1/4 cup jalapeño pepper freshor 1 to 2 canned peppers, rinsed, seeded
2 (3-ounce) pouches liquid pectin


Put red and green peppers through a food grinder* using the medium blade reserve juice.

In a large saucepan combine ground peppers and juice, sugar, vinegar and optional jalapeño peppers bring to a boil and remove from heat.

Add pectin, stirring until mixture thickens. Fill hot sterilized jars, leaving 1/8 -inch headspace. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Process in a boiling water bath for 5 minutes.

* If you do not have a food grinder, place part of the peppers in a blender container with part of the vinegar cover and blend. Repeat until all peppers are finely chopped.

Nutritional Facts:

Serves: 3
Total Calories: 1,575
Calories from Fat: 0

This Pepper Jelly recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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