Hot Pepper Jelly

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Green Bell Peppers

65 g

Jalapeño Peppers

1.2 kg

Granulated Sugar

360 mL

Distilled White Vinegar

3 g

Salt

50 g

Fruit Pectin Powder

6 mL

Green Food Coloring

Cooking Instructions

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Step 1

Ground the Jalapeño Peppers (65 g) . Ground the Green Bell Peppers (150 g) .

Step 2

In a large saucepan, combine the green bell pepper, jalapeno pepper, Granulated Sugar (1.2 kg) , Distilled White Vinegar (360 mL) , Salt (3 g) . Bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 3

Add the Fruit Pectin Powder (50 g) and bring the mixture to a boil. Remove from heat and, if using, add the Green Food Coloring (6 mL) .

Step 4

Pour the jelly, while hot, into sterilized, hot half-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator.

Step 5

Serve with cream cheese and crackers.