Sandra's Pepper Jelly Recipe

Ingredients

• 3/4 cup bell pepper (remove seeds and chop real fine)
• 1/4 cup jalapeno pepper (remove seeds and chop real fine)
• 6 cups sugar
• 1 1/2 cups white vinegar (5% Acidity)

• 1 (6 ounce) bottle pectin (If you can,t find the bottle pectin look for CERTO brand, packet will be in a box)

Directions

1. 1

   USE GLOVES TO HANDLE AND CHOP PEPPERS!

2. 2

   Cook first four ingredients until mixture comes to a rolling boil. Cook 1 minute more, stirring to prevent boiling over. Remove from heat and add pectin, stirring in well. Let stand 5 minutes. Pour into jars and seal. Makes 6 pints. I use 1/2 pint jars.

3. 3

   NOTES:.

4. 4

   You can substitute Habanero peppers for the Jalapanos, however; you might want to increase the bell pepper and decrease the hot peppers so the jelly won;t be too hot!

5. 5

   I like to use some red bell peppers to give some color.

6. 6

   I strain the jelly while it is hot and pour into the jars, then stir the peppers into each jar for even distribution of the peppers.