Pepper Jelly

Recipe Ingredients

3/4 cup	109g / 3.8oz	Chopped green bell pepper
1/4 cup	36g / 1.3oz	Chopped fresh hot green pepper
		= (such as jalapeño or serrano)
1 1/2 cups	355ml	Apple cider vinegar
6 cups	1188g / 41oz	Sugar
4 oz	113g	Pectin
		= (Certo recommended)
4		Green food coloring
		Special Equipment
6		Half-pint canning jars with lids

Recipe Instructions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal.

This recipe yields 6 half-pints.

Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C08) - from the TV FOOD NETWORK

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