CERTO Pepper Relish and Jelly – a delicious recipe with peppers, sugar, Apple Cider Vinegar, butter, pouches. Easy to follow and perfect for any occasion.
-
1
Bring boiling-water canner, half full with water, to simmer.
-
2
Wash jars and screw bands in hot soapy water; rinse with warm water.
-
3
Pour boiling water over flat lids in saucepan off the heat.
-
4
Let stand in hot water until ready to use.
-
5
Drain jars well before filling.
-
6
To make the relish: Cut peppers in half and discard seeds.
-
7
Put through food chopper twice, using finest blade.
-
8
Drain peppers, reserving exactly 1 cup of the prepared juice; pour juice into 6- or 8-qt.
-
9
saucepot.
-
10
Set aside to use when preparing the jelly.
-
11
Measure exactly 1 cup of the drained prepared peppers into separate 6- or 8-qt.
-
12
saucepot.
-
13
Stir 3-1/2 cups of the sugar and 3/4 cup vinegar into peppers in saucepot.
-
14
Add 1/2 tsp.
-
15
of the butter to reduce foaming.
-
16
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
-
17
Stir in 1 pouch of the pectin.
-
18
Return to full rolling boil and boil exactly 1 min., stirring constantly.
-
19
Remove from heat.
-
20
Skim off any foam with metal spoon.
-
21
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
22
Wipe jar rims and threads.
-
23
Cover with two-piece lids.
-
24
Screw bands tightly.
-
25
Place jars on elevated rack in canner.
-
26
Lower rack into canner.
-
27
(Water must cover jars by 1 to 2 inches.
-
28
Add boiling water, if necessary.)
-
29
Cover; bring water to gentle boil.
-
30
Process 10 min.
-
31
Remove jars and place upright on a towel to cool completely.
-
32
After jars cool, check seals by pressing middles of lids with finger.
-
33
(If lids spring back, lids are not sealed and refrigeration is necessary.)
-
34
To make the jelly: Stir remaining 3-1/2 cups sugar and remaining 1/2 cup vinegar into prepared juice in saucepot.
-
35
Tint with food coloring, if desired.
-
36
Add remaining 1/2 tsp.
-
37
butter to reduce foaming.
-
38
Bring mixture to full rolling boil on high heat, stirring constantly.
-
39
Stir in remaining pouch of pectin.
-
40
Return to full rolling boil, and boil exactly 1 min., stirring constantly.
-
41
Remove from heat.
-
42
Skim off any foam with metal spoon.
-
43
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
-
44
Wipe jar rims and threads.
-
45
Cover with two-piece lids.
-
46
Screw bands tightly.
-
47
Place jars on elevated rack in canner.
-
48
Lower rack into canner.
-
49
(Water must cover jars by 1 to 2 inches.
-
50
Add boiling water, if necessary.)
-
51
Cover; bring water to gentle boil.
-
52
Process 5 min.
-
53
Remove jars and place upright on a towel to cool completely.
-
54
After jars cool, check seals by pressing middles of lids with finger.
-
55
(If lids spring back, lids are not sealed and refrigeration is necessary.)
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup prepared green peppers and 1 cup prepared pepper juice (from 4 tor 5 large green bell peppers), 7 cups sugar, measured into separate bowl, 1-1/4 cups HEINZ Apple Cider Vinegar, divided, 1 tsp. butter or margarine, divided, and more.
Yes, CERTO Pepper Relish and Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.