 | | Directions |
- Combine peppers and vinegar in a sauce pan and bring to a boil. Boil for 5 minutes.
- Remove from heat and strain.
- Add sugar and bring to a rolling boil; then, stir in liquid pectin and add food coloring.
- Pour into jars and seal. Yields approximately 6 jars, 8 ounces each. Store in refrigerator.
*Use red peppers and red food coloring for red pepper jelly. Use green peppers and green food coloring for green pepper jelly. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 1 1/2 cups chopped red or green pepper,* seeds removed |
| - | | 1/3 cup chopped Jalapeño or 4 tablespoons crushed dried red pepper |
| - | | 1 1/2 cups cider vinegar |
| - | | 6 cups granulated sugar |
| - | | 6 ounces bottle liquid pectin |
| - | | 2 to 3 drops food coloring* |
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