Pepper Jelly
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A home-kitchen version of pepper jelly, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 1/2 c. minced green pepper
- 1/2 c. minced hot green pepper
- 7 1/2 c. sugar
- 1 1/2 c. (5% acid strength) white vinegar
- 2 (3 oz.) pkg. liquid fruit pectin
Method
Combine all ingredients, except fruit pectin, in a Dutch oven; bring to a boil.
Boil for 6 minutes, stirring frequently.
Stir in fruit pectin; continue boiling for 3 additional minutes, stirring frequently.
Remove from heat and skim off foam with a metal spoon.
Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace.
Cover at once with a 1/8-inch layer of paraffin.
Cover with lids.
Yield: 3 1/2 cups.
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