Description
Sweet red pepper jelly is delicious with cream cheese on a crostini.
Ingredients
Units
Scale
3 cups finely chopped red gypsy peppers
3 cups distilled white vinegar
13 cups white sugar
6 ounces of liquid pectin
Instructions
- Combine red gypsy peppers, white vinegar, and sugar in a stainless steel saucepan. Boil the mixture and cook for 6 minutes while stirring thoroughly.
- Add liquid pectin, stir thoroughly, and boil the mixture for three more minutes while stirring constantly. Use a metal spoon to remove the foam. Remove the saucepan from the heat.
- Scoop the jelly into sterilized jars without filling them up (leave about 1/2-inch space at the top). Seal the jars and process the jelly in a boiling-water canner for about 5 minutes.
- Category: Condiment