Sandra's Pepper Jelly Recipe

1. 1

   USE GLOVES TO HANDLE AND CHOP PEPPERS!

2. 2

   Cook first four ingredients until mixture comes to a rolling boil.

3. 3

   Cook 1 minute more, stirring to prevent boiling over.

4. 4

   Remove from heat and add pectin, stirring in well.

5. 5

   Let stand 5 minutes.

6. 6

   Pour into jars and seal.

7. 7

   I use 1/2 pint jars.

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   NOTES:.

9. 9

   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!

10. 10

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

11. 11

    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.

* Per serving · 4 servings · Values may vary.

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