Canning Pepper Jelly//Tips and Tricks

Our garden overproduced pepper Jelly this year. We had to do something with our bounty. What better way than this yummy jelly! My fav on crackers with a little cheese.

5-6 finely diced bell peppers
4-8 (Depending on how hot you like it) jalapeno peppers finely diced
1 package SurJell or pectin of choice’
3 cups sugar
1/2 cup Apple Cider Vinegar

  1. Add peppers and ACV to a pot and cook down.
  2. Add pectin and 1/2 cup sugar and stir. Cook 2 mins.
  3. Add remaining sugar and bring to a boil. Cook 1 min.
  4. Add mixture to sterilized jars and hot water bath for 10 mins.

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