1 cup bell pepper, green,yellow or mixed chopped tiny
3/4 cup hot jalapeno peppers ground small
6 cups sugar(1/2 cup more for really hot peppers)
1 1/2 cups white vinegar
6 oz pectin or certo
Instructions
Combine ingredients and bring to a boil(hard boil you cant stir down). Cook 1 full minute. Remove from heat and add certo. stir well, let stand 5 minutes then jar up. Makes 4 pints or 8 1/2 pints. So good
Originally Submitted
11/10/2010
0 Out of 5 from
0 reviews
You can add this Judy's Pepper Jelly recipe to your own private DesktopCookbook.