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Green Pepper Jelly Recipe

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This recipe for Green Pepper Jelly is from A Small Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cups pickling vinegar
2 tbsp. lemon juice
1 cup diced green pepper (can substitute red, yellow or orange)
2½ cups sugar
1 pouch liquid pectin (Certo)
Directions:
Directions:
1. Fill canner with boiling water. Place two, clean ½ pint mason jars in canner. Cover, bring water to full boil; boil at least 10 minutes to sterilize jars.
2. Place Bernardin Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
3. In food processor, or blender, combine vinegar, lemon juice and green pepper; puree. In stainless steel or enamel saucepan, combine puree and sugar. Bring to a boil. Reduce heat and simmer for 5 minutes. Spoon mixture into a dampened cheesecloth-lined strainer or jelly bag suspended over a bowl. Allow to drip. Return juice to saucepan; bring to rolling boil.
4. Stir in pectin. Remove from heat. Skim off foam with a metal spoon.
5. Ladle jelly into hot, sterilized jars to within ¼" of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to ¼". Wipe jar rims, removing any stickiness. Centre the lids on jars; screw on til fingertip tight. Place in canner.
6. Cover canner, return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Check jar seals. Wipe jars, label and store in a cool, dark place.
Personal Notes:
Personal Notes:
This is a nice condiment when spread on cream cheese on crackers. My friend Linda Tiveron made this and we have all enjoyed it.

 

 

 

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