Sweet Red Pepper Jelly
Makes 6 half-pint jars.
Servings 48
Calories 110kcal
Equipment
- sharp knife or food processor
- 4 quart stainless steel sauce pan
- wooden spoon
- stainless steel spoon
- 6 to 8 jelly jars (½ pint size)
- lids and bands
- jar lifter
- lid wand
Ingredients
- 3 cups finely chopped red bell pepper in food processor or hand-chopped
- 1½ cups apple cider vinegar or white vinegar
- 6½ cups granulated sugar
- 4 ounces liquid pectin not powdered
- 10 drops red food coloring optional
Instructions
- Add the bell pepper, vinegar, and sugar to the sauce pan. Bring to a rolling boil and cook for 6 minutes, stirring constantly.
- Stir in the liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off the white foam with with the metal spoon, and remove the pan from the heat.
- Ladle the jelly into the sterilized jars, leaving a ½-inch head space. Insert the plastic spatula next to the glass and run it carefully around the edges to help remove any air bubbles. Wipe the rims clean. Seal and process in a boiling water canner for 5 minutes.
- Allow the jars to come to room temperature and verify that they sealed. Store sealed jars in a pantry or other area without light for up to one year.
Nutrition
Calories: 110kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 27g | Vitamin A: 292IU | Vitamin C: 12mg | Calcium: 1mg | Iron: 1mg