Pepper Jelly


  • 1 1/2 cups finely chopped green bell pepper
  • 1 1/2 cups apple cider vinegar
  • 5 cups sugar
  • 3 ounces liquid pectin


  1. In a large, stainless steel saucepan, combine green pepper, vinegar, and sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  2. Stir in liquid pectin, and continue to boil for one more minute, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat

Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal and process in a boiling-water canner for 5 minutes.

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