Pepper Jelly

Vegetables

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

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