RobertStJohn.com
Pepper Jelly
![](https://robertstjohn.com/wp-content/uploads/2018/10/RSJTobascoCreamCheeseWeb-1.jpg)
Ingredients
1 1 /2 cups White vinegar
6 1 /2 cups Sugar
4 large Bell peppers, seeds removed
8 Jalapeños, seeds removed
1 Red pepper, seeds removed
6 ounces Liquid pectin
Instructions
Place peppers in a food processor and pulse into large rough-chopped pieces. Place the sugar, vinegar and peppers in a non-reactive saucepot. Bring to a simmer and cook for 12 minutes. Add pectin and return to a simmer. Cook another 5 minutes. Remove from heat and pour jelly into canning jars. Top with lids and place the jars in a water bath. Boil for 10 minutes.
Yield: one quart