Memorial Day Recipes

Green & Red Pepper Jelly

  • Print
Green & Red Pepper Jelly

Rating:

(0 votes) 0 0

This attractive jelly with suspended bits of red and green sweet peppers won first prize at the 1996 Royal Agricultural Winter Fair. This recipe can be made with all red or all green peppers if you wish. Hot pepper jellies are very popular and make great gifts. Serve over cream cheese on crackers as an appetizer or snack.

Ingredients

  • 1 C. finely chopped sweet red peppers
  • 1 C. finely chopped sweet green peppers
  • 1 to 2 jalapeno peppers, minced (optional)
  • 1-1/2 C. cider vinegar
  • 1/2 tsp. hot pepper sauce, or 1/4 tsp. red chill pepper flakes
  • 6-1/2 C. granulated sugar
  • 2 pouches (85 ml each) liquid pectin

Directions

In Dutch oven or large heavy bottomed pot, stir together sweet and jalapeno peppers, vinegar, hot pepper sauce and sugar. Bring to full boil over medium heat, stirring constantly, boil gently for 5 minutes. Remove from heat, let stand for 20 minutes, stirring constantly. Return to full boil over high heat; stirring constantly. Immediately stir in pectin; return to full boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim off any foam. Stir for 5 to 8 minutes (this prevents floating peppers). Ladle into prepared jars to within 1/4' of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight. Process jars in boiling water canner for 5 minutes. Let rest at room temperatures until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about five 250 ml jars.

Review this recipe:

Signup