Pepper jelly (experiment 1)

Cooking with my mother in preparation of the holidays. This recipe is tasty, but not quite perfect… I think I’d swap out the cider vinegar for white wine vinegar. And I was not able to locate any liquid pectin… I think the powder one, even re-hydrated, did not set as well as it should have…

1 cup diced red bell pepper
1/2 cup diced jalapenos
5 cups sugar
1 1/2 cup cider vinegar
3/4 cup pectin


1. Combine together the bell pepper, jalapenos, sugar and cider vinegar.

2. Bring to a boil and allow to boil for 3 minutes. It will bubble a lot and try to spill, so keep an eye on the pot. Remove from heat and allow to cool for 5 minutes.

3. Combine 1 pack of powder pectin with 1/2 cup water and bring to a boil for 1 minute. remove from heat and add a bit of water to make 3/4 of a cup.

4. While mixing, add the pectin to the pepper mixture. Allow to cool for 2 minutes then mix well for 1 minute. Transfer to warm sterile jar and process for 10 minutes to seal.