Rating: 4.5 stars
333 Ratings
  • 5 star values: 227
  • 4 star values: 76
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 6

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
48
Yield:
6 (8 ounce) jars
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

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  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts

89 calories; protein 0.1g; carbohydrates 22.5g; sodium 2.8mg. Full Nutrition
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