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Red Pepper Jelly |
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Serves: 10 Print this Recipe7 red bell peppers 2 cups cider vinegar 2 teaspoons salt 2 teaspoons chili powder 10 cups sugar 2/3 cup lemon juice 1 6-ounce bottle liquid pectin Cut peppers in chunks. Chop in blender or food processor to make 4 cups. Mix peppers, vinegar, salt, and chili powder in large pan and boil 10 minutes, stirring occasionally. Add sugar and lemon juice and bring back to a boil. Add pectin and boil 1 minute. Skim foam. Remove from heat and pour into sterilized jars and seal. Makes 10 to 12 half-pints. Serve with cream cheese as spread for assorted crackers or accompaniment to meat. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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