Loading...
Mix this with cream cheese and serve with Fritos or Ritz crackers or use it as a condiment on sandwiches.
Difficulty: Intermediate
Servings: -
Ingredients
3/4 c. bell pepper (green or red, your choice)
1/4 c. jalapeno peppers (can adjust to your liking)
1 1/2 c. apple cider vinegar
6 c. sugar
1 (4-oz) pkg. Certo
4 drops food coloring (green or red)
Directions
Very finely chop peppers (food processor works great for this).
Mix peppers, sugar and vinegar in a large saucepan on medium/low heat. Bring to a rolling boil. Remove from heat. I usually very quickly skim some of the pepper peeling pieces from the top at this point. It makes the jelly prettier.
Add Certo and food coloring. Stir until jelly starts to thicken.
Pour into hot, sterilized jars and seal. Process in a hot water bath for 10 minutes.
Categories: Appetizers & Snacks, BWB Jams, Jellies, Butters & Preserves, BWB Vegetables, Canning, Condiments, Dips, Preserving
Submitted by: kentuckyfarmgirl on May 11, 2010
Teresa says:
Hi KF! This looks good – what was the yield per batch?
thanks!
T
On October 14, 2010 at 3:16 pm
KentuckyFarmGirl says:
Hi T, I double this recipe the last time I made it and that was a couple of years ago. I can’t remember for sure but I’m thinking this recipe (not doubled) yields just a little more than 8 half-pints.
On October 15, 2010 at 3:49 pm
roosterrun says:
I love pepper jelly. I just pour or spoon it over softened cream cheese and eat it with Ritz crackers. Yum. My mom also uses red peppers at Christmas. She then gives the neighbors a jar of red and green. Too cute as a gift.
On February 22, 2011 at 9:12 pm
amyismom says:
I made this jelly today and used 4oz of certo. It is good, but a little thick. I think I will try 3oz next time. A friend made it last year and it was a bit thinner, but she doesn’t remember if she used 3 or 4 oz. the certo comes in 3oz pkgs so I’m wondering if the 4oz is a typo.
On August 24, 2012 at 11:27 pm