Sweet Pepper Jelly
Try this Sweet Pepper Jelly recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 cup finely chopped red bell pepper
- 3/4 cup finely chopped green bell pepper
- 1 1/2 cup white vinegar
- 6 1/2 cups white sugar
- 2 packets liquid pectin (6 tablespoons)
- 3 pint sized canning jars - sterilized (or 6-7 half pint
- Carbohydrate 145.594720123089 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (205g)
- Sodium 1.19200000151884 mg
- Sugar 145.594720123089 g
- Trans Fat 0 g
- Calories 574 calories
Combine the first 4 ingredients in a large stainless steel sauce pan (make sure to use one with high sides because it will rise and you don't want it to boil over).Bring mixture to a boil, and boil for 6 minutes, stirring constantly.Add the pectin and continue boiling and stirring for an additional 3 minutes.Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.
