The inspiration and encouragement for making this pepper jelly recipe came from Kelli’s husband, Justin. When we were discussing what types of appetizer foods to serve at their wedding reception, Justin mentioned pepper jelly. He liked it served on a brick of cream cheese, with interesting kinds of crackers. I had never made or eaten it, but decided to give it a try.
It was delicious! It had just a tiny bit of heat, mixed with the sweet & sour flavors in the jelly. Then when mixed with the cool, creaminess of the cream cheese and the saltiness of the crackers, you have one party in your mouth!
I made two batches for the wedding reception. One had more green peppers like the one shown and one had more red peppers. The colors would make it a great appetizer to use for Christmas parties! Make several jars this summer when peppers are in season, and you’ll have a 5 minute appetizer to take to your holiday parties months from now! If you aren’t into canning the jelly, just keep refrigerated until time to serve.
Yield: 6 (8 ounce) jars
- 2-1/2 cups finely chopped red bell peppers
- 1-1/4 cups finely chopped green bell peppers
- 1/4 cup finely chopped jalapeno peppers
- 1 cup apple cider vinegar
- 1 (1.75 ounce) package powdered pectin
- 5 cups white sugar
Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat.
Mix in vinegar and fruit pectin.
Stirring constantly, bring mixture to a full rolling boil.
Quickly stir in sugar.
Return to full rolling boil, and boil exactly 1 minute, stirring constantly.
Remove from heat, and skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops.
Cover with flat lids, and screw on bands tightly.
Place jars in rack, and slowly lower jars into canner.
The water should cover the jars completely, and should be hot but not boiling.
Bring water to a boil, and process for 5 minutes.