Ingredients for Red Pepper Jelly
- Sweet Red Peppers
- 3 cups granulated sugar
- Distilled Vinegar
- 1/4 cup lemon juice
- Liquid Pectin
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How to Make Red Pepper Jelly
- Wash and finely chop 1 lb of red bell peppers.
- In a large, heavy-bottomed saucepan, combine the chopped red peppers, 3 cups of granulated sugar, and 1 cup of white vinegar.
- Bring the mixture to a rolling boil over high heat, stirring constantly to prevent sticking.
- Once boiling, remove from heat and let stand for 15 minutes.
- Return the saucepan to high heat and bring the mixture back to a rolling boil. Stir in 1/4 cup of lemon juice.
- Add 1 pouch of liquid pectin and stir vigorously for 1 minute.
- Continue to boil hard for exactly 5 minutes, stirring constantly to prevent scorching.
- Remove from heat and carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Let the jars cool completely. You should hear a satisfying 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
741g
Fat
0g
Carbs
62g
