Red Pepper Jelly
  • Servings: Makes 6 +/- 250 ml jars
  • 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
  1. Place finely chopped red bell peppers and jalapeno peppers in a large saucepan.
  2. Mix both the vinegar and the sugar into the saucepan with the peppers.
  3. While stirring constantly, bring the mixture to a full rolling boil that cannot be stirred down.
  4. Add in the pectin, and then return the mixture to full rolling boil.
  5. Boil for 2 minutes, stirring constantly. Then, remove from heat, and skim off any foam.
  6. Ladle mixture into the sterile jars, no higher than within 1/4 inch to the top.
  7. Cover with flat lids, and screw bands to ‘finger tight’.
  8. Water bath jars for 10 minutes.
Depending on the colour of your bell pepper, you can have different coloured jellies at your disposal. They make such a delicious savoury appetizer!