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Posted February 3, 2005 by Nick Lindauer in Recipes
 
 

Pepper Jelly


3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green
pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring

special equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper
in a food processor until finely
minced.

Combine pepper mixture, vinegar, and
sugar in a saucepan and bring to
a rolling boil.

Remove from heat and add pectin and food
coloring.

Pour into sterilized jars and seal*.

*Cook’s Note: Follow USDA guidelines
for proper sterilization and canning
procedures.

Contributor: Paula Deen


Nick Lindauer

 
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