Green Bell Pepper Jelly
Ingredients
- 6 ½ cups white sugar
- 1 ½ cups finely chopped green bell pepper
- 1 ½ cups distilled white vinegar
- 3 ounces liquid pectin
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Instructions
- Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.
- Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.
- Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Source
Original recipe: View Original