Red and Green Pepper Jelly

Name: Red and Green Pepper Jelly
Ingredients: 1 cup finely chopped red bell peppers; 1 cup finely chopped green bell peppers; 1 or 2 jalapeño peppers (minced (optional)); 1 1/2 cups cider vinegar; 1/2 tsp hot pepper sauce (or 1/4 tsp/1 mL hot pepper flakes); 6 1/2 cups granulated sugar 1.625 L; 2 pouches (3 oz/85 mL each liquid pectin)

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Ingredients

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1 cup finely chopped red bell peppers1 cup finely chopped green bell peppers1 or 2 jalapeño peppers (minced (optional))1 1/2 cups cider vinegar1/2 tsp hot pepper sauce (or 1/4 tsp/1 mL hot pepper flakes)6 1/2 cups granulated sugar 1.625 L2 pouches (3 oz/85 mL each liquid pectin)

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Instructions

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Step 1

In a large, deep, heavy-bottomed pot, combine red peppers, green peppers, jalapeño peppers (if using), vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers.

Step 2

Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Step 3

Makes about five 8-ounce (250 mL) jars.

Step 4

Tip: To test for floating peppers, fill one jar; let rest for 1 minute. If peppers start to float upward, pour jelly back into pot and keep stirring; begin again with a new sterilized jar.