Pepper Jelly

This combination of hot and sweet works well with cream cheese c.... "especially on Ritz crackers," Tom notes.

  • Prep Time: 10 minutes
  • Yield: 15 Servings
  • 1 cup chopped green bell peppers
  • 1 cup chopped hot green peppers
  • 7 ½ cups sugar
  • 1 ½ cups white vinegar 5% acid strength
  • 2 (3-ounce) packages liquid fruit pectin
  • Paraffin for jarring
  • Combine the green peppers, hot green peppers, sugar, and vinegar in a Dutch oven. Bring to a boil, reduce the heat to medium low, and cook for 6 minutes, stirring frequently.
  • Stir in the fruit pectin. Cook for 3 minutes longer, stirring frequently. Remove from the heat. Skim off the foam using a metal spoon.
  • Pour the jelly into 6 hot, sterilized half-pint jars, leaving ½ inch headspace. Cover with a ¼-inch layer of paraffin; seal with 2-piece lids. Heat the jars in a boiling water bath for 10 minutes to seal the lids.

Other Loveless Cafe Recipes


What do you think of Pepper Jelly?


Connect with us #Roadfood