Red Pepper Jelly
"A very tasty savoury & spicy jelly to top on crackers with cream cheese."Serves Makes 6 +/- 250 ml jars | Prep Time | Cook Time
Why I Love This Recipe
Depending on the colour of your bell pepper, you can have different coloured jellies at your disposal. They make such a delicious savoury appetizer!
Ingredients You'll Need
2 cups finely chopped red bell peppers (approx. 2 large peppers)
1/4 cup finely chopped jalapeno peppers (approx. 2 large peppers) *Include the seeds of both peppers for a bit of a kick, but remove all white vein.
1 cup apple cider vinegar
4 cups sugar
1 pack liquid pectin
Place finely chopped red bell peppers and jalapeno peppers in a large saucepan.
Mix both the vinegar and the sugar into the saucepan with the peppers.
While stirring constantly, bring the mixture to a full rolling boil that cannot be stirred down.
Add in the pectin, and then return the mixture to full rolling boil.
Boil for 2 minutes, stirring constantly. Then, remove from heat, and skim off any foam.
Ladle mixture into the sterile jars, no higher than within 1/4 inch to the top.
Cover with flat lids, and screw bands to ‘finger tight’.
Water bath jars for 10 minutes.
Pairs Well With
Choose your favourite cracker, place a dollop of cream cheese on, and put on a dose of the jelly!