Christie here! I’ve been meaning to put this post up for a while so please forgive my tardiness.
A while back I bought a 1/2 bushel of red peppers (24) for $8.99! I decided to attempt red pepper jelly because I love the stuff! (I also made some soup.)But seriously, you need to try red pepper jelly with cream cheese on a cracker- BEST SNACK EVER! Anyhoo, here’s how the jelly-making process went:
Recipe (my Auntie Elaine’s): *I doubled this recipe to make more and added more pectin than it calls for*
2 cups chopped sweet red pepper ( use a food processor to get it really fine) about 3 or 4 red bell peppers
5 1/2 cups sugar
1 cup white vinegar or red wine vinegar
1/3 cup lemon juice
1 packet liquid pectin
Place red peppers, sugar and vinegar in a pot. Heat to boiling, stirring continuously. Boil over medium-high heat for 10 – 15 minutes. Remove from heat and let stand a further 15 minutes. Reheat to boiling. Add lemon juice. Let it come back to a boil, then add the pectin. Boil for 5 minutes stirring constantly. Remove scum when it forms. Bottle in warm sterilized jars.
You can also put in a jalepeno or chili pepper if you wish to add some heat – optional. I didn’t.