Be sure to have all equipment needed and
ready before you start any type of canning project.
Pepper Jelly
- 6 1/ cups granulated sugar
- 1 1/2 cups white vinegar (5% acidity)
- 1 1/2 cups finely minced green bell pepper
- 1/4 cup finely minced jalapeno peppers
- 2 (3-ounce) packages liquid pectin
- Combine sugar, vinegar, green pepper and
jalapeno pepper in a large saucepan; stir well. Bring to a boil;
boil 3 minutes, stirring frequently. Stir in pectin, and boil
an additional minute, stirring frequently. Remove from heat;
let cool 5 minutes. Skim off foam with a metal spoon.
- Quickly pour hot jelly into hot sterilized
jars, filling to 1/4-inch from top; wipe jar rims. Cover at once
with metal lids, and screw on bands.
- Process in boiling-water bath 5 minutes.
Makes 7 half pints.
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