This is delicious on a cracker with cream cheese, on a sandwich, or even just on bread!
1 large red bell pepper
1 large green bell pepper
10 jalapeños
1 1/2 c. white vinegar
1/2 tsp. salt
5-6 c. sugar
1 3-oz pouch liquid fruit pectin
Finely chop the bell peppers and jalapeños-- leaving the seeds in about half of the jalapeños (more or less depending on how hot you like it). A food processor worlds best, or you can chop them by hand!
Add the peppers to a large pot (6-8 qt, it boils up). Stir in the vinegar, salt, and sugar.
Bring the mixture to a boil for 10 minutes, stirring often.
Add the liquid pectin and boil for exactly one minute more. (boiling for too long can mess up the pectin and your jelly will be runny)
Remove the pot from heat. Pour into canning jars, leaving 1/4 inch from rim. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath for 10 minutes.
Remove from the water bath and let rest. It could take a day or two for it to fully set up.
from: melskitchencafe there are pictures and full canning instructions on her site if needed!
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