1.5cupssweet pepperspreferably three colours, finely diced
¾cupsapple cider vinegar
1 pouchliquid pectin85 ml
In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
Over high heat, bring to a boil, stirring constantly, and boil for one full minute
Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
Remove from heat and ladle into hot, sterilized jars.
Put on lids and twist screw bands just finger tight
Process in boiling water bath 10 minutes
Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken
If you prefer a spicy pepper jelly, use hot peppers, or a combination of sweet and hot depending on your desired spice level. This recipe will make about a dozen 4 oz, or six 8 oz, (or ½ pint) jarsIt's important to sterilize your jars: Wash them in hot, soapy water, rinse well, and then boil for 10 minutes.Keep the water that you sterilized your jars in boiling so that you can process your filled jars in it.The diced peppers in your jelly will float to the top of the jars. To keep this from happening and suspend them throughout the jelly, turn the jars upside down and then upright a few times during the cooling time. As the jelly cools and gels, the particles will stay suspended.