Red Pepper Jelly Recipe
Ingredients
| Sweet peppers | 6 Small | |
| 1 cup white or cider vinegar 250 mL | ||
| Salt | 1/2 Teaspoon | |
| 5 cups granulated sugar 1.25 L | ||
| 1 bottle (170 mL) liquid pectin 1 | ||
Directions
Seed and core red peppers; cut into chunks.
In food processor or food grinder fitted with medium blade, process peppers until finely chopped.
Measure out 2 cups (500 mL) peppers and juice.
In large heavy no aluminum saucepan, combine peppers, vinegar and salt; bring to boil.
Reduce heat and simmer, covered, for 10 minutes or until peppers are tender.
Stir in sugar.
Return to rolling boil; boil hard, uncovered and stirring constantly, for 1 minute.
Remove from heat and immediately stir in pectin.
Stir for 5 minutes or until peppers remain evenly distributed throughout jelly.
Pour into hot sterilized jars and seal.
Store in cool, dark, dry place.
Makes 5 cups (1.25 L).
In food processor or food grinder fitted with medium blade, process peppers until finely chopped.
Measure out 2 cups (500 mL) peppers and juice.
In large heavy no aluminum saucepan, combine peppers, vinegar and salt; bring to boil.
Reduce heat and simmer, covered, for 10 minutes or until peppers are tender.
Stir in sugar.
Return to rolling boil; boil hard, uncovered and stirring constantly, for 1 minute.
Remove from heat and immediately stir in pectin.
Stir for 5 minutes or until peppers remain evenly distributed throughout jelly.
Pour into hot sterilized jars and seal.
Store in cool, dark, dry place.
Makes 5 cups (1.25 L).
Comments
Comments: 1 |
Add a Comment
Chef
