This Jelly is great served with crackers and cream cheese.
We didn't have a very warm summer this year, and it got cold before my peppers had all turned red in my garden. I picked them early and brought them inside to ripen. The last one turned red this past week, so it was time to make Jelly!
Red Pepper Jelly
3 cups chopped Red Peppers
1 chopped Jalapeño Pepper (add more if you like it spicey)
1 1/2 cups white vinegar
6 1/2 cups sugar
6 oz (170ml) liquid pectin
Combine peppers and vinegar in blender. Process until smooth and poor into large pot.
Add sugar. Heat and stir until sugar is dissolved. Bring to a boil. Boil for 3 minutes.
Stir in pectin. Return to a full rolling boil. Boil for 1 minute. Removed from heat. Skim off foam.
Pour into hot sterilized jars to within 1/4 inch from top. Place sterilized metal lids on jars and screw metal bands on securely.
Process in a boiling water bath for 5 minutes.
I usually get about 12 of the small 125ml jars out of it. Today I did 7 small jars and 3 250ml jars.
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