Marie shares today our tasty recipe for pepper jelly, including water bath canning! With three different colors of bell peppers, plus jalapenos, this jelly is beautiful, tangy, and delicious!
PRESTO PRESSURE CANNER LINK:
amzn.to/3JsRGUJ
Ingredients:
5 red bell peppers
5 yellow bell peppers
4 green bell peppers
**You need a total of eight cups chopped bell peppers all together**
15 jalapeno peppers
**You need a total of 2 cups chopped jalapenos all together**
2 1/2 cups apple cider vinegar
6 tablespoons Ball Real Fruit Low or No Sugar Needed Pectin
4 cups organic sugar
2 cups raw honey
1 teaspoon Redmond's real salt
Instructions:
*Chop and deseed all peppers
*In a large saucepan add peppers, apple cider vinegar and pectin.
*Bring mixture to a full rolling boil. Boil one minute, stirring consistently.
*Add sugar and raw honey. Continue to stir and bring back to a hard boil for 3 minutes. Remove from the heat and stir in the salt. If there is any foam you can skim it off now.
*Prepare 16 half pint jars.
*Prepare water bath canner or Presto Digital Canner.
*Fill jars with hot jelly, leaving a 1/4 inch of headspace. Wipe the rims of the jars with vinegar. Screw lids unto the jars and tighten gently.
*Water bath can for 15 minutes.
Enjoy!
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