Green & Red Pepper Jelly Recipe

This attractive jelly with suspended bits of red and green sweet peppers won first prize at the 1996 Royal Agricultural Winter Fair. This recipe can be made with all red or all green peppers if you wish. Hot pepper jellies are very popular and make great gifts. Serve over cream cheese on crackers as an appetizer or snack.


Green & Red Pepper Jelly Recipe

How to Make Green and Red Pepper Jelly

Smother your crackers with this yummy Green and Red Pepper Jelly recipe. Out with the sweet spreads and start serving spicy jelly made from various kinds of peppers from green to red plus flaming jalapeno!

Prep: 10 mins
Refrigerate: 21 days
Cook: 34 mins
Total: 21 days 44 mins
Serves:

Ingredients

  • 1 cup sweet red peppers, finely chopped
  • 1 cup sweet green peppers, finely chopped
  • 2 jalapeno peppers, minced (optional)
  • ½ cup cider vinegar
  • ½ tsp hot pepper sauce, or ¼ tsp red chill pepper flakes
  • ½ cup granulated sugar
  • 2 pouches liquid pectin, (85 ml)

Instructions

  1. In a Dutch oven or large heavy bottomed pot, stir together the sweet and jalapeno peppers, vinegar, hot pepper sauce and sugar.

  2. Bring to full boil over medium heat, stirring constantly. Boil gently for 5 minutes.

  3. Remove from heat and let it stand for 20 minutes, stirring constantly.

  4. Once again, return to full boil over high heat, stirring constantly.

  5. Immediately stir in the pectin and continuously boil hard for 1 minute, stirring constantly.

  6. Remove from heat and skim off any foam. Stir for 5 to 8 minutes and ladle the mixture into prepared jars to within ¼ inch of the rim.

  7. Wipe the rims and apply prepared lids and rings. Tighten just until fingertip tight and process the jars in a canning rack under hot water for 5 minutes.

  8. Let the jars rest at room temperature until set.

  9. Serve this yummy spread with some crackers on the side!

Recipe Notes

  • Refrigerate any unsealed jars for up to 3 weeks.
  • This recipe makes 5 (250ml) jars. 

Nutrition

  • Sugar: 22g
  • :
  • Calcium: 5mg
  • Calories: 99kcal
  • Carbohydrates: 24g
  • Fat: 1g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 146mg
  • Protein: 1g
  • Saturated Fat: 1g
  • Sodium: 16mg
  • Vitamin A: 1104IU
  • Vitamin C: 69mg
Nutrition Disclaimer
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