Pats Hot Pepper Jelly
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sweet bell peppers
seeded and chopped |
*
|
| ⅓ | cup |
jalapeño pepper
seeded and chopped |
*
|
| 1 ½ | cups |
apple cider vinegar
|
|
| 6 | cups |
sugar
|
|
| 5 |
food coloring
green |
*
|
|
| 1 | package |
fruit pectin, dry
or bottle, desired amount |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sweet bell peppers
seeded and chopped |
*
|
| 79 | ml |
jalapeño pepper
seeded and chopped |
*
|
| 355 | ml |
apple cider vinegar
|
|
| 1.4 | l |
sugar
|
|
| 5 |
food coloring
green |
*
|
|
| 1 | package |
fruit pectin, dry
or bottle, desired amount |
Directions
Place both peppers in a blender container with 1 cup of vinegar, blend smooth.
Pour into a large, heavy-bottomed pan.
Rinse blender container with the remaining vinegar and add to pan.
Follow directions included with the pectin product regarding when to add sugar and pectin.
With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium high heat.
Remove from heat and let stand 5 min.
Skim foam from top of mixture and discard.
Stir in liquid pectin and food coloring.
Immediately pour jelly into containers.
Seal or refrigerate until used.
Serve with crackers and cream cheese or cheddar cheese.
Note: To make jelly hotter, blend jalapeno seeds with the peppers.
