Ingredients
48
48 servings
- •2.5 cups finely chopped red bell peppers
- •1.25 cups finely chopped green bell peppers
- •0.25 cup finely chopped jalapeno peppers
- •1 cup apple cider vinegar
- •1 (1.75 ounce) package powdered pectin
- •5 cups white sugar
Instructions
- Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
- Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
- Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
- Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
Nutritional Facts
Per 48 servings
- Calories: 89
- Carbohydrate: 23g
- Fiber: 0g
- Protein: 0g
- Sugar: 21g
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