Those sweet red peppers taste so very good in this bell pepper based jelly!
3-3/4 cups sugar
1 cup minced sweet red bell pepper
3/4 cup white vinegar (5 percent acidity)
1 3-ounce package liquid pectin
Combine first four ingredients in a deep 2-1/2-quart casserole. Microwave at high eight minutes, stirring after six minutes.
Stir in pectin; microwave at high two to three minutes. Skim off foam with a metal spoon.
Pour mixture into jelly jars or frozen food containers. Cover with lids; invert one to two hours to disperse minced pepper.
Freeze jelly up to one year or refrigerate up to three weeks. Allow jelly to come to room temperature before serving.
Recipe makes 4 cups.
Red sweet peppers are actually green peppers left to ripen on the vine for a longer period of time. The sweetest peppers are red, yellow and orange, while green and purple peppers tend to have a more tart flavor. Peppers are full of vitamins C and A, as well as folate. They are also high in fiber. Peppers consist mostly of water so the added bonus is they are low in calories.
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