PEPPER JELLY

adapted from A Forks Tale

  • 1 ½ cup finely chopped and seeded Red Bell Pepper
  • 1 cup finely chopped and seeded Yellow Bell Pepper
  • 1 ¼ cup finely chopped and seeded Green Bell pepper
  • ¼ cup finely chopped and seeded Jalapeño
  • 1 cup Apple Cider Vinegar
  • 1.75 oz package powdered pectin
  • 5 cups sugar
  • 6 8oz canning jars

    *Note that I skip the bell peppers, and the pectin.*

    Bring peppers and vinegar to a boil, add 5 cups sugar, and
    bring back to a boil for one minute.
    Ladle into steril jars, 1/4 inch from top, bath can process
    for 5 minutes.Check seal and refrigerate if necessary... the usual.

    • Nutrition Per tablespoon:
    Calories 55, Carb 15, Protein 0, Fat 0, Sodium 0 mg, Fiber 1