Not Just For Christmas Pepper Jelly |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Pepper Jelly that rocks Sunday dinner as a side to beef or pork or when the guys and gals come over for card night or big game day and it's served with crackers and cream cheese. Ingredients:
3 or 4 fresh jalapeno peppers, seeded and coarsely chopped |
use more jalapeno if hotter jelly is desired |
2 green bell peppers, coarsely chopped |
3 cups sugar |
1/2 cup apple cider vinegar |
1/2 package (6 ounces) liquid fruit pectin |
green or red liquid food coloring |
Directions:
1. Combine peppers, sugar, and vinegar in a nonaluminum saucepan.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Boil 3 minutes; stir in pectin.
4. Boil, stirring constantly, one minute.
5. Remove from heat, and skim off foam with a metal spoon.
6. Remove pieces of peppers.
7. Add amount of food coloring to obtain desired shade of red or green
8. Pour into hot, sterilized jars, filling to 1/4 inch from top.
9. Wipe jar rims to obtain optimum seal.
10. Cover at once with metal lids, and screw-on bands; cool completely.
11. Jars will seal as they cool.
12. Store in refrigerator.
13. Serfve with cream cheese and a variety of crackers or use as a side dish as a relish to accompany meats.
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