Cooking Instructions
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Step 1
Sterilize clean ball canning jars and tight fitting lids in boiling water.
Step 2
Place
Jalapeño Pepper (1/4)
,
Green Bell Peppers (1 1/4 cups)
,
Red Bell Peppers (1 1/2 cups)
and
Yellow Bell Peppers (1 cup)
in a large saucepan over high heat. Mix in
Apple Cider Vinegar (1 cup)
and
Fruit Pectin Powder (3 1/2 Tbsp)
Stir constantly. Bring to a rolling boil. Remove from heat.
Step 3
Add
Granulated Sugar (5 cups)
and place back on high heat. Return to a rolling boil for 1 minute. Remove from heat. Skim off any foam from top.
Step 4
Ladle jelly evenly into sterile jars, filling to 1/4 inch from top of jar. Cover with flat lids and screw on screw bands tight.
Step 5
Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes.
Step 6
Remove from heat. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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