Red and Green Pepper Jelly

• Produce

  • 1 cup Green bell peppers
  • 1 Hot pepper flakes
  • 1 Jalapeno peppers
  • 1 cup Red bell peppers

• Condiments

  • 1/2 tsp Hot pepper sauce

• Baking & Spices

  • 61 2 cups granulated sugar 1.625 l
  • 1 Liquid pectin

• Oils & Vinegars

  • 5 1/2 cups Cider vinegar

• Other

  • 2 Pouches (3 oz/85 ml each

Found on noshingwiththenolands.com

Description

Ingredients

• 1 cup finely chopped red bell peppers
• 1 cup finely chopped green bell peppers
• 1 or 2 jalapeño peppers, minced
• (optional)
• 11⁄2 cups cider vinegar
• 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL
• hot pepper flakes)
• 61⁄2 cups granulated sugar 1.625 L
• 2 pouches (3 oz/85 mL each)
• liquid pectin

Directions

• In a large, deep, heavy-bottomed pot, combine red peppers, green peppers, jalapeño peppers (if using), vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers.
• Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
• Makes about five 8-ounce (250 mL) jars.
• Tip: To test for floating peppers, fill one jar; let rest for 1 minute. If peppers start to float upward, pour jelly back into pot and keep stirring; begin again with a new sterilized jar.