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
