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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pepper Jelly


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


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

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