Red and Green Pepper Jelly
Red and Green Pepper Jelly Recipe Type : Appetizer Cuisine: American Author: Best of Bridge A holiday favorite and the perfect quick appetizer awaits with this sweet heat jelly.
  • 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
  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.
  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.
  3. Makes about five 8-ounce (250 mL) jars.
  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.
Recipe by Noshing With the Nolands at