This would make a great Christmas gift..
1 cup finely-chopped red bell pepper
1/2 cup finely-chopped jalapeño pepper
5 cups white sugar
1-1/2 cups apple cider vinegar
3 oz. liquid pectin, 1 packet, (Can use Certo brand -- comes in a box with 2 pkt.)
1/2 cup finely-chopped jalapeño pepper
5 cups white sugar
1-1/2 cups apple cider vinegar
3 oz. liquid pectin, 1 packet, (Can use Certo brand -- comes in a box with 2 pkt.)
Remove stems, veins and most seeds of the bell and jalapeño peppers. In a large pot over high heat, combine bell peppers, jalapeños, sugar and vinegar. Bring to a rolling boil; boil 3 minutes. Remove from heat, cool 5 minutes. Stirring constantly, add pectin and let mixture cool 2 minutes. Now stir 1 minute. Pour into clean jars to within an inch of top. Cover tightly, allow to cool at room temperature 24 hours. Store in refrigerator up to a month, otherwise store in freezer.*
* You can also use traditional water bath method to process jelly for storage.
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