• Source: Cooking Section, December 2002
• Dish Type: Sauces

Pepper Jelly

Ingredients

• 3/4 cup seeded, ground green bell peppers
• 1/2 cup seeded, ground hot peppers
• 5 cups sugar
• 1 3/4 cups apple cider vinegar
• 6 ounces liquid pectin

Instructions

Combine the green and red peppers, sugar, and vinegar in a Dutch oven; bring to a boil. Boil six minutes, stirring frequently. Stir in the pectin and boil 3 minutes, stirring frequently. Remove the pot from the heat and skim off foam with a metal spoon.

Working quickly, pour hot jelly into hot sterilized jars leaving º-inch headspace in each jar. Wipe the jar rims with a clean cloth. Cover the jars at once with metal lids and screw on bands. Process in boiling water bath for 5 minutes.

Makes seven half-pint jars