Prep Time::30 mins
Cook Time::15 mins
Additional Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::48
Yield::6 (8-ounce) jars
Ingredients
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2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeño peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar
Directions
Gather all ingredients.
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Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
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Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.
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Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
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Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
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Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
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Serve and enjoy!
Dotdash Meredith Food Studios