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Red Pepper Jelly

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"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!

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