Pepper Jelly

Check our Lucky 32 Southern Kitchen Blog Post – It Gets Chile Around Here in August

1 cup red bell pepper
1 cup green bell peppers
1 cup Jalapeno peppers
3 fl oz white vinegar
1/3 cup sugar
1 tsp kosher salt
1 box Sure Jell – 2/3 cup pectin

Wash peppers well and then chop. In a food processor, pulse peppers and 2 tablespoons vinegar three times for 2 seconds each. Do not liquefy. Transfer peppers to a sauce pot. Add remaining vinegar, sugar and salt. Bring to a boil, lower heat and simmer for 5 minutes. Stir in Sure Jell and simmer 1 minute. Pour into a labeled container and cool before using.

Keep refrigerated.
Makes: 1 pint

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.