I was introduced to pepper jelly a couple of years ago when my friend Zo brought it to work for a potluck. I wasn’t quite sure what to expect but I was willing to give it a try. One bite and I KNEW. I knew I needed a stockpile of jars in my pantry. Where in the world has pepper jelly been all of my life?? Seriously. It’s so yummy. I’ve always had it served over cream cheese with crackers. I’m sure you could have it other ways, but that’s how I like to have it. Of course, this recipe has its fair share of sugar… no wonder it’s so good right? Maybe I also love it so much because it’s green. I love green. I love pepper jelly. If you’ve got an over abundance of peppers in your garden, here’s a great recipe that will use a good bit of them for you. Enjoy!
Source: My friend, Zoey P.
4 c. finely chopped peppers (any type of pepper: bell, Anaheim, jalapeno, etc.)
1 c. vinegar
5 c. sugar
1 tsp. lemon juice
1 box (1.75 oz) pectin
Mix everything together in a saucepan. Bring to a rolling boil, then reduce heat. Keep boiling for 15 minutes stirring occasionally. Pour hot jelly into clean, hot jars; leaving 1/4″ head space. Seal jars and adjust caps.
[My 2 cents]
You can process them in a water bath if you like for 10 minutes. I just let them cool on the tabletop. You will know they are sealed when you hear the pop! The jelly can be stored for several years.