Makes 9 Cups
Ingredients
- 4 red bell peppers
- 3 jalapeño peppers
- 61⁄2 cups granulated sugar
- 11⁄2 cups apple cider vinegar
- 1 (3-ounce) pouch liquid pectin
Directions
Remove seeds and stems from peppers, and roughly chop into 1-inch pieces. (You should have about 2 1⁄2 cups chopped red peppers and 1⁄4 cup chopped jalapeño peppers.)
Place peppers in a food processor, and pulse until peppers are very finely chopped but not pureed. Measure out 2 3⁄4 cups of this mixture.
Place 2 3⁄4 cups chopped peppers, sugar, and vinegar in a large Dutch oven or heavy-bottom pot. Bring mixture to a full rolling boil where it can’t be stirred down, and boil for 1 to 2 minutes, stirring constantly.
Quickly stir in the pectin pouch, and return to the full rolling boil for 4 to 5 minutes. Remove the pot from the heat, and skim off and discard any foam that has formed on the surface.
Ladle into clean jars, and cool to room temperature; seal jars with their lids. Refrigerate until ready to use.
Serve over cream cheese with crackers, or use as a glaze for meats and vegetables.
Learn from Leslie:
It can take up to 24 to 48 hours for the jelly to fully set.
