• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Red Pepper Jelly

  • Recipe Submitted by on

Category: Desserts, Jams & Preserves

 Ingredients List

  • 5 To 6 red bell peppers
  • 1 c Cider vinegar
  • 1/2 Lemon juice
  • 5 1/2 c Sugar
  • 1 ts Salt
  • 1 ts Chili powder
  • 6 oz Liquid pectin


Makes eight eight-oz. jars.

Wash and seed peppers; chop in food processor or grind in blender or meat
grinder. Add enough pepper pulp to the vinegar and lemon juice to make four
cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a
full rolling boil, stirring constantly. Remove from heat and add liquid
pectin. Return to heat and boil hard for 1 minute; turn heat down to
simmer. Stir and skim off foam for 5 minutes more as mixture boils gently.
Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.

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