Red Pepper Jelly Recipe
Our red pepper jelly is made with red peppers, green peppers and jalapeños, to be served as a holiday appetizer or give as a edible gift.
Serving10 servings
Ingredients
- 3 red bell peppers, seeded and minced
- 1 green bell pepper, seeded and minced
- 1 jalapeno pepper, seeded and minced
- 1 cup apple cider vinegar
- 1.75 ounces powdered pectin, 1 package
- 5 cup sugar
- 6 8 ounce Canning Jars
- 8 ounces cream cheese, softened to room temperature
- Ritz crackers
Instructions
- Sterilize canning jars and set aside.
- Prepare all peppers by seeding and mincing.
- Place peppers in a large saucepan over medium-high heat.
- Add apple cider vinegar and powdered Pectin.
- Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
- Mix in sugar and return to pan to high heat.
- Return to a rolling boil and let boil for 1 minute.
- Fill jars with jelly until it reaches ¼ inch from the top of the jar.
- Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
- Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
- Remove from heat and let jars sit in water until cool.
- Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
- Pour jelly over cream cheese and serve with crackers.
Notes
We love serving this pepper jelly over a softened block of cream cheese with Ritz Crackers. The creaminess of the cream cheese goes perfectly with the sweet, red pepper jelly.It is easiest to eat when your cream cheese is softened to room temperature. You can dip crackers right into the cream cheese or serve with a spreader.
Nutrition
Calories: 418 kcal · Carbohydrates: 107 g · Protein: 0.5 g · Fat: 0.5 g · Saturated Fat: 0.03 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.003 g · Sodium: 14 mg · Potassium: 119 mg · Fiber: 1 g · Sugar: 102 g · Vitamin A: 1177 IU · Vitamin C: 57 mg · Calcium: 7 mg · Iron: 0.4 mg