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4-1/2 cups sugar
In a large non-reactive saucepan or Dutch oven, stir together sugar, vinegar, peppers and salt over medium-high heat. Keep stirring until sugar is completely dissolved.
Stir in liquid pectin. Keep mixture at a medium boil over medium-high heat until it reaches jelly stage of 222°F on a candy thermometer.
Transfer jelly to sterilized Mason-type jars. Wipe rims with a damp cloth and seal jars according to manufacturer's instructions. Jelly will keep, covered and refrigerated, indefinitely.
Poster's Notes:
Posted by Susan Greene
Nutritional Info Per Serving: Per (1-tablespoon): 45 calories, .06g protein, 12g carbohydrates, .15g total fiber, no fat, no cholesterol, 23mg sodium
1-1/2 cups white vinegar
1-1/2 cups minced red bell peppers
1 cup minced green bell peppers
2 small dried red chili peppers, seeded and crumbled
3/4 teaspoon salt
1 (6-ounce) box liquid pectin
Dried red chili peppers are available in many supermarkets and specialty food shops.