Sandra's Pepper Jelly Recipe
- 34 cup bell pepper (remove seeds and chop real fine)
- 14 cup jalapeno pepper (remove seeds and chop real fine)
- 6 cups sugar
- 1 12 cups white vinegar (5% Acidity)
- 1 (6 ounce) bottle pectin (If you can,t find the bottle pectin look for CERTO brand, packet will be in a box)
- USE GLOVES TO HANDLE AND CHOP PEPPERS!
- Cook first four ingredients until mixture comes to a rolling boil.
- Cook 1 minute more, stirring to prevent boiling over.
- Remove from heat and add pectin, stirring in well.
- Let stand 5 minutes.
- Pour into jars and seal.
- Makes 6 pints.
- I use 1/2 pint jars.
- NOTES:.
- You can substitute Habanero peppers for the Jalapanos, however; you might want to increase the bell pepper and decrease the hot peppers so the jelly won;t be too hot!
- I like to use some red bell peppers to give some color.
- I strain the jelly while it is hot and pour into the jars, then stir the peppers into each jar for even distribution of the peppers.
bell pepper, jalapeno pepper, sugar, white vinegar, if
Taken from www.food.com/recipe/sandras-pepper-jelly-recipe-385076 (may not work)