Description
A delightful blend of sweet and spicy, perfect for the holiday season, served with cream cheese and crackers.
Ingredients
- 3 1/2 cups finely chopped green and/or red bell pepper (best to use 2 1/2 cups red and 1 cup green)
- 1/4 cup seeded and finely chopped jalapeños
- 1 cup apple cider vinegar
- 1 package powdered pectin
- 5 cups white sugar
Instructions
- Finely chop the peppers in a food processor, wearing gloves to protect your skin.
- Combine all chopped ingredients in a large pot, mixing them thoroughly.
- Pour in the vinegar and sprinkle the powdered pectin over the mixture. Stir well and heat on high until reaching a full rolling boil while constantly stirring.
- Gradually add the sugar into the boiling mixture. Stir well and bring it back to a full boil. Continue boiling for exactly one minute.
- Remove the pot from the heat source and skim off any foam that forms. Using a canning funnel, ladle the jelly into sterilized jars, ensuring a quarter-inch headspace.
- Wipe the rims of the jars, expelling any air bubbles. Secure the lids tightly.
- Process the jars in a boiling water bath for 10 minutes at a full rolling boil.
- Once done, carefully remove the jars using a jar lifter. Allow them to cool completely on a kitchen towel for 24 hours.
Notes
For spicier jelly, increase jalapeños. Test consistency with a cold plate; adjust boiling time if necessary.
