Pepper Jelly
My Pepper Jelly is a lovely addition to a cheese platter. I love it, in particular, with Delice de Bourguignon or a creamy Brie.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
64 servings
Ingredients
- 6 1/2 cupssugar
- 1 1/2 cupsapple cider vinegar
- 1 cupsmall orange bell pepper (diced )
- 1 cupsmall red bell pepper (diced )
- 1 cupsmall yellow bell pepper (diced )
- 1/2 cupjalapeno (finely diced )
- 1/2 teaspoonKosher salt
- 6 ouncesliquid fruit pectin
Nutrition Facts
Per Serving (serves 64 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a large saucepan, bring sugar, vinegar, peppers (about 2 quarts), and salt to a boil. Reduce heat and simmer for .
- 2
Bring to a boil again. Add pectin and boil for to an hour to reach 221º F throughout the mixture, stirring frequently. Remove from heat and skim off the foam on the top. (cooking time can vary)
- 3
Ladle into clean jars and cool with the jar open. Put lids on jars and refrigerate. For longer storage, you can also process the jars using standard canning directions.
Chef's Notes
NOTES : The high acid and sugar content allows pepper jelly to keep, refrigerated, for up to 3 months.