Cooking Recipe Red Pepper Jelly
Recipe Ingredients
5
To 6 red bell peppers
1 c
Cider vinegar
1/2
Lemon juice
5 1/2 c
Sugar
1 ts
Salt
1 ts
Chili powder
6 oz
Liquid pectin
Directions
Makes eight eight-oz. jars.
Wash and seed peppers; chop in food processor or grind in blender or
meat grinder. Add enough pepper pulp to the vinegar and lemon juice
to make four cups. Mix in a large kettle with sugar, salt, and chili
powder. Bring to a full rolling boil, stirring constantly. Remove
from heat and add liquid pectin. Return to heat and boil hard for 1
minute; turn heat down to simmer. Stir and skim off foam for 5
minutes more as mixture boils gently. Pack in hot sterilized 8-ounce
jars; seal and let cool on counter top. Store in refrigerator up to 1
year.