Pepper Jelly
Yield
6 servingsPrep
30 minCook
10 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
sugar
|
|
| 1 | cup |
apple cider vinegar
|
|
| ¾ | cup |
sweet bell peppers
slices |
*
|
| ½ | cup |
banana peppers
slices |
|
| 1 | packet |
certo
liquid pectin |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
sugar
|
|
| 237 | ml |
apple cider vinegar
|
|
| 177 | ml |
sweet bell peppers
slices |
*
|
| 118 | ml |
banana peppers
slices |
|
| 1 | packet |
certo
liquid pectin |
* |
Directions
Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved.
Turn off heat and let stand for 30 minutes.
Bring to a boil and add Certo.
Boil 1 minute.
Cool and stir with non-metal spoon 5 minutes.
Check that it comes of the spoon in a ribbon or sheet.
If not, cook it a bit more.
Pour into jars and seal, or pour into freezer containers and freeze (that's what I do).
Note: the peppers are seeded and sliced ¼ inch thick with a knife or on a mandoline, for a marmalade effect.
I like to use red and yellow peppers for color, or all green.
