This sweet and tangy pepper jelly is the perfect addition to your pantry. Made with fresh bell peppers, sugar, and vinegar, it's a versatile condiment that can be used in a variety of dishes. Spread it on toast, serve it with cheese and crackers, or enjoy it as a glaze on roasted meats. With its vibrant color and delicious flavor, this homemade sweet pepper jelly is sure to impress!
Ingredients
- Red Bell Peppers — 700 g
- Sugar — 800 g
- Table vinegar 9% — 240 ml (or apple cider vinegal)
- Pectin powder — 1 box (50 g)
- Water — 120 ml
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Cooking Instructions!
Wash the bell peppers and remove the stems, seeds and membranes. Chop the peppers into small pieces.
Place the chopped peppers in a food processor and pulse until finely minced.
In a large pot, combine the minced peppers, sugar and vinegar. Stir well to combine.
Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for 5 minutes.
In a small bowl, whisk together the pectin powder and water until dissolved.
Slowly pour the pectin mixture into the boiling pepper mixture, stirring constantly.
Continue to boil the mixture for an additional 5 minutes, stirring constantly.
Remove the pot from the heat and skim off any foam that may have formed on the surface.
Ladle the pepper jelly into sterilized jars, leaving about 1/4 inch (6mm) of headspace.
Wipe the rims of the jars clean and seal with sterilized lids and bands.
Process the jars in a boiling water canner for 10 minutes to ensure proper sealing.
Remove the jars from the canner and let them cool completely before storing in a cool, dark place.
The sweet pepper jelly can be enjoyed immediately, but the flavors will continue to develop over time.
