Ingredients for Green Pepper Jelly
- Jalapeno Peppers
- Green Bell Peppers
- 2 cups granulated sugar
- Apple Cider Vinegar
- Liquid Pectin
- A few drops green food coloring
- Cream Cheese
- Jelly
- Cracker
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How to Make Green Pepper Jelly
- Combine 4 cups finely chopped green bell peppers and their juices with 2 cups granulated sugar and 1/2 cup white vinegar in a 4-quart microwave-safe casserole dish.
- Cover the casserole dish with a microwave-safe lid or plastic wrap, venting slightly.
- Microwave on high for 12 minutes, stirring halfway through. The mixture should come to a rolling boil.
- Let the mixture stand for 5 minutes to allow the pectin to activate.
- Stir in 1 box (1.75 ounces) powdered pectin and a few drops of green food coloring (adjust to your desired intensity).
- Mix thoroughly until the food coloring is evenly distributed.
- Carefully pour the hot jelly into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- Seal jars with lids and rings, and process in a boiling water bath for 10 minutes to ensure long-term shelf stability (optional).
- Let the jars cool completely; you should hear a 'pop' as the seals set.
- Once cooled, store in the refrigerator for up to 3 weeks or in a cool, dark pantry after water bath processing. Serve with cream cheese and crackers for a delightful appetizer.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
2770g
Fat
110g
Carbs
243g
