Total Calories: 1,575
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.
This Pepper Jelly recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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